NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 tbsp extra virgin olive oil

1 tbsp sliced almonds

1 tbsp fresh parsley

1 tsp fresh dill

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp chicken bone broth

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 4

  Add the chicken breast to the pan and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 5

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.

• 6

  In the same pan, reduce heat to medium and add the minced garlic, sautéing for 30 seconds until aromatic.

• 7

  Stir in the cooked jasmine rice and chicken bone broth, scraping up any browned bits from the bottom of the pan to infuse flavor.

• 8

  Fold in the lemon juice, lemon zest, fresh parsley, and fresh dill, stirring until the rice is heated through.

• 9

  Plate the lemon-herb rice pilaf, top with the sliced chicken breast, and garnish with the toasted almonds.