NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup chicken bone broth

2 tbsp slivered almonds

1 tsp extra virgin olive oil

1 clove garlic

1 tsp lemon zest

1 tbsp fresh lemon juice

2 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small saucepan, bring the chicken bone broth to a boil, then add the basmati rice, reduce heat to low, cover, and simmer for 15 minutes until the liquid is fully absorbed.

• 2

  While the rice cooks, place the slivered almonds in a small dry skillet over medium heat and toast for 3-5 minutes, stirring frequently, until they are golden and fragrant.

• 3

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

• 4

  Heat the olive oil in a skillet over medium-high heat, add the chicken, and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into thin strips.

• 6

  Once the rice is done, fluff it with a fork and stir in the minced garlic, lemon zest, lemon juice, chopped parsley, chopped dill, and the remaining salt and pepper.

• 7

  Gently fold the toasted almonds into the rice pilaf, reserving a few to sprinkle on top.

• 8

  Serve the sliced chicken over a generous bed of the warm, herb-flecked rice pilaf.