NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry basmati rice

2 tsp Extra virgin olive oil

0.5 cup Low-sodium chicken broth

0.5 cup Diced zucchini

0.5 cup Trimmed asparagus

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Chopped fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and dried oregano.

• 2

  Heat one teaspoon of olive oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the pan and let it rest on a cutting board while you prepare the pilaf.

• 4

  In the same skillet, add the remaining teaspoon of olive oil and the dry basmati rice, stirring for 1 minute to lightly toast the grains.

• 5

  Pour in the chicken broth and add the diced zucchini and asparagus, then bring the mixture to a boil.

• 6

  Reduce the heat to low, cover the skillet, and simmer for 12 to 15 minutes or until the liquid is fully absorbed and the rice is tender.

• 7

  Stir the lemon juice, lemon zest, and fresh parsley into the rice mixture and fluff the grains gently with a fork.

• 8

  Slice the rested chicken breast into strips and serve it over the warm, herb-flecked rice pilaf.