NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup chicken bone broth

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Sear the chicken for 5-7 minutes per side until golden brown and cooked through, then remove from the pan and slice into strips.

• 4

  In the same skillet, add the diced yellow onion and sauté until translucent, about 3 minutes.

• 5

  Stir in the minced garlic and lemon zest, cooking for 1 minute until fragrant.

• 6

  Pour in the cooked basmati rice and chicken bone broth, stirring to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Return the sliced chicken to the skillet and add the fresh lemon juice and chopped parsley.

• 8

  Toss everything together gently until the liquid is absorbed and the pilaf is steaming hot.