NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Cooked basmati rice

1 tbsp Slivered almonds

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tbsp Fresh dill

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear over medium-high heat until the internal temperature reaches 165°F.

• 2

  While the chicken cooks, heat the olive oil in a medium skillet over medium heat and sauté the finely diced yellow onion until translucent.

• 3

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

• 4

  Stir in the cooked basmati rice, lemon juice, lemon zest, and the remaining salt and pepper, tossing until the rice is heated through.

• 5

  Remove the rice from the heat and fold in the freshly chopped parsley and dill.

• 6

  In a small dry pan, toast the slivered almonds over medium heat for 2-3 minutes, shaking constantly until they are golden brown.

• 7

  Slice the grilled chicken and serve it over the herb-flecked rice pilaf, finishing with a sprinkle of the toasted almonds.