NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup dry white basmati rice

1.5 tsp extra virgin olive oil

0.5 cup low sodium chicken bone broth

1 clove garlic

1 tbsp fresh parsley

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Rub the chicken breast with 0.5 teaspoon of olive oil, sea salt, black pepper, and dried oregano.

• 3

  Roast the chicken for 20 to 25 minutes or until the internal temperature reaches 165°F.

• 4

  While the chicken cooks, heat the remaining 1 teaspoon of olive oil in a small saucepan over medium heat.

• 5

  Add the minced garlic and sauté for 1 minute until fragrant and golden.

• 6

  Stir in the dry rice and toast for 1 to 2 minutes until the grains are slightly translucent at the edges.

• 7

  Pour in the chicken bone broth, bring to a boil, then immediately reduce the heat to low and cover.

• 8

  Simmer the rice for 15 minutes, then remove from the heat and let it sit covered for 5 minutes.

• 9

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

• 10

  Slice the roasted chicken into strips and serve it immediately over the warm lemon herb pilaf.