NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup jasmine rice

0.66 cup low-sodium chicken broth

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 3 minutes per side until golden brown.

• 4

  Remove the chicken from the pan and set aside; add the jasmine rice to the skillet, stirring for 1 minute to toast the grains.

• 5

  Pour in the chicken broth, lemon juice, and lemon zest, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan.

• 6

  Place the chicken back into the skillet on top of the rice and bring the liquid to a simmer.

• 7

  Transfer the skillet to the oven and bake for 20 to 25 minutes until the chicken is cooked through and the rice is tender.

• 8

  Let the dish rest for 5 minutes, then fluff the rice with a fork and garnish with fresh chopped parsley before serving.