NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Chicken bone broth

1 tsp 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

PREPARATION

• 1

  Place the sliced almonds in a small dry skillet over medium heat, tossing frequently for 2-3 minutes until they are golden and fragrant.

• 2

  Cut the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a medium saucepan over medium-high heat and sear the chicken until browned on all sides, then remove and set aside.

• 4

  In the same pan, add the minced garlic and basmati rice, stirring for 1 minute to lightly toast the grains.

• 5

  Pour in the chicken bone broth and lemon juice, bringing the mixture to a boil before reducing heat to low and covering.

• 6

  Simmer for 12-15 minutes until the liquid is absorbed and the rice is tender.

• 7

  Stir the cooked chicken back into the rice along with the lemon zest, fresh parsley, and the remaining salt and pepper.

• 8

  Fluff the pilaf with a fork and serve topped with the toasted almonds for a bright, citrusy finish.