NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup chicken bone broth

0.25 oz sliced almonds

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp shallot

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken until cooked through, then set aside to rest.

• 3

  In the same pan, sauté the minced shallot and garlic for 1 minute until fragrant.

• 4

  Stir in the dry basmati rice and toast for 1 minute before adding the chicken bone broth and remaining salt and pepper.

• 5

  Cover and simmer on low for 15 minutes or until the liquid is absorbed and the rice is tender.

• 6

  While the rice cooks, toast the sliced almonds in a small dry pan over medium heat until golden brown and fragrant.

• 7

  Fluff the rice with a fork and stir in the fresh lemon juice, lemon zest, fresh parsley, and toasted almonds.

• 8

  Slice the rested chicken breast and serve it directly over the lemon herb rice pilaf.