NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup white basmati rice

0.5 cup low-sodium chicken broth

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp fresh parsley

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 tablespoon of olive oil, sea salt, black pepper, and dried oregano until evenly coated.

• 3

  Place the chicken on the prepared baking sheet and roast for 20 to 25 minutes, or until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, mince the garlic and finely chop the fresh parsley.

• 5

  Heat the remaining 0.5 tablespoon of olive oil in a small saucepan over medium heat.

• 6

  Add the minced garlic and sauté for 30 seconds until fragrant, then add the dry rice and stir to toast the grains for 1 minute.

• 7

  Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is fully absorbed.

• 8

  Remove the rice from heat and let it sit covered for 5 minutes before fluffing with a fork.

• 9

  Stir the fresh lemon juice, lemon zest, and chopped parsley into the rice pilaf to combine.

• 10

  Slice the roasted chicken into thin strips and serve immediately over the warm, fragrant rice.