NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup White basmati rice

2 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Chicken bone broth

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  In a small bowl, whisk together 1 teaspoon of the extra virgin olive oil, the fresh lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Place the chicken breast on the prepared baking sheet and brush the lemon-herb mixture evenly over both sides.

• 4

  Roast the chicken for 20 to 25 minutes, or until the internal temperature reaches 165°F, then remove from the oven and let it rest for 5 minutes.

• 5

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

• 6

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

• 7

  Stir in the dry white basmati rice to toast the grains slightly for 1 minute, then pour in the chicken bone broth and bring to a boil.

• 8

  Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes or until the liquid is fully absorbed.

• 9

  Remove the rice from the heat and let it sit covered for 5 minutes before fluffing with a fork and stirring in the chopped fresh parsley.

• 10

  Slice the rested chicken breast against the grain and serve it immediately over the warm rice pilaf.