NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup low-sodium chicken bone broth

0.5 tbsp extra virgin olive oil

1 tbsp sliced almonds

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

2 tbsp diced yellow onion

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Heat a skillet over medium heat and sear the chicken until golden and cooked through, then set aside to rest.

• 3

  In a small saucepan, heat the olive oil and sauté the diced onion and minced garlic until softened and aromatic.

• 4

  Stir in the dry basmati rice and toast for one minute, then pour in the chicken bone broth and remaining salt and pepper.

• 5

  Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is fully absorbed.

• 6

  While the rice cooks, toast the sliced almonds in a dry pan over low heat until they are golden brown and fragrant.

• 7

  Fluff the cooked rice with a fork and stir in the fresh lemon juice, lemon zest, and chopped parsley.

• 8

  Slice the chicken breast and serve it atop the rice pilaf, finishing with a sprinkle of toasted almonds.