NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.13 cup dry white jasmine rice

0.5 cup water

0.5 tsp extra virgin olive oil

2 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 tbsp lemon juice

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear, then combine with 0.5 cup water in a small pot and bring to a boil.

• 2

  Reduce the heat to low, cover the pot, and simmer the rice for 15 minutes or until all water is absorbed.

• 3

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

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

• 5

  During the last 2 minutes of cooking the chicken, add the minced garlic to the pan and toss to coat the meat until fragrant.

• 6

  Steam the broccoli florets in a steamer basket or microwave with a splash of water until tender-crisp.

• 7

  Fluff the rice with a fork and plate it alongside the chicken and broccoli, finishing with a bright squeeze of fresh lemon juice.