NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

0.5 cup Zucchini

0.5 cup Red bell pepper

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 tbsp Fresh parsley

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 and line a baking sheet with parchment paper.

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces and toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 20 minutes until they are tender and slightly caramelized at the edges.

• 4

  While vegetables roast, season the chicken breast with sea salt and black pepper, then sear in a skillet over medium-high heat with the remaining olive oil until golden and cooked through.

• 5

  In a small saucepan, sauté the minced garlic for 30 seconds, then add the jasmine rice and chicken broth, bringing it to a boil before simmering covered for 15 minutes.

• 6

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

• 7

  Slice the chicken breast into strips and serve it over the warm, fragrant rice pilaf.