NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup chicken bone broth

1 tbsp olive oil

0.5 cup zucchini

0.5 cup red bell pepper

1 clove garlic

1 tbsp lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the chicken breast, zucchini, and red bell pepper into uniform, bite-sized pieces.

• 3

  Place the chicken and vegetables on the baking sheet and toss with half of the olive oil, sea salt, and black pepper.

• 4

  Roast in the oven for 18 to 20 minutes until the chicken is fully cooked and the vegetables are lightly browned.

• 5

  While the tray roasts, heat the remaining olive oil in a small saucepan over medium heat and sauté the minced garlic for one minute.

• 6

  Add the dry basmati rice and chicken bone broth to the saucepan, bring to a boil, then reduce heat to low and cover for 15 minutes.

• 7

  Remove the rice from heat, let it sit covered for 5 minutes, then fluff with a fork and stir in the lemon juice and fresh parsley.

• 8

  Portion the lemon-herb rice onto a plate and top with the roasted chicken and vegetables.