NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.25 cup jasmine rice

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup low-sodium chicken broth

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Season the chicken breast with half of the sea salt and black pepper, then place on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 3

  While the chicken roasts, heat the olive oil in a small saucepan over medium heat.

• 4

  Add the diced yellow onion and sauté for 3-4 minutes until translucent, then add the minced garlic and cook for another 30 seconds until fragrant.

• 5

  Stir in the jasmine rice and toast the grains for 1 minute before pouring in the chicken broth and remaining salt and pepper.

• 6

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

• 7

  Remove the rice from heat and let it sit covered for 5 minutes.

• 8

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

• 9

  Slice the roasted chicken breast and serve it immediately over the warm lemon-herb rice pilaf.