NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.75 cup chicken broth

0.5 tbsp extra virgin olive oil

1 tbsp sliced almonds

1 tbsp fresh parsley

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

2 tbsp yellow onion

PREPARATION

• 1

  Place the sliced almonds in a small dry skillet over medium heat, tossing frequently until they are golden brown and fragrant.

• 2

  Cut the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a medium saucepan over medium-high heat and sear the chicken until browned on all sides, then remove and set aside.

• 4

  In the same pan, sauté the finely diced onion and minced garlic for 2 minutes until translucent.

• 5

  Add the dry basmati rice to the pan, stirring for 1 minute to lightly toast the grains.

• 6

  Pour in the chicken broth and lemon juice, bringing the mixture to a boil before reducing to a low simmer.

• 7

  Cover and cook for 15 minutes, or until the liquid is fully absorbed and the rice is tender.

• 8

  Remove from heat, stir in the cooked chicken and chopped fresh parsley, and let sit covered for 5 minutes.

• 9

  Fluff the pilaf with a fork and garnish with the toasted almonds before serving.