NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup white basmati rice

0.5 cup chicken bone broth

0.5 cup zucchini

0.5 cup red bell pepper

0.75 tbsp extra virgin olive oil

1 whole lemon

1 tbsp fresh parsley

1 tsp fresh dill

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the chopped zucchini and red bell pepper with 0.25 tablespoons of olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15-18 minutes until they are tender and slightly caramelized.

• 4

  Heat the remaining 0.5 tablespoons of olive oil in a skillet over medium heat and sear the chicken until golden and cooked through.

• 5

  Remove the chicken from the pan, add the minced garlic and dry rice, and toast for 1 minute until fragrant.

• 6

  Pour in the chicken bone broth, bring to a boil, then reduce heat to low and simmer covered for 15 minutes.

• 7

  Zest and juice the lemon, then finely chop the fresh parsley and dill.

• 8

  Fluff the rice with a fork and stir in the cooked chicken, roasted vegetables, lemon zest, lemon juice, and fresh herbs before serving.