NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Chicken broth

1 tbsp Slivered almonds

1 tsp Extra virgin olive oil

2 tbsp Yellow onion

1 piece Garlic clove

1 tbsp Fresh parsley

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the slivered almonds in a dry skillet over medium heat, tossing frequently until they are golden brown and fragrant, then set aside.

• 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 small saucepan over medium-high heat and sear the chicken until browned on all sides, about 4-5 minutes, then remove chicken from the pan.

• 4

  In the same pan, add the finely diced onion and minced garlic, sautéing for 2 minutes until translucent.

• 5

  Add the dry basmati rice to the pan and toast for 1 minute, stirring constantly to coat the grains in the remaining oil.

• 6

  Pour in the chicken broth and add the dried thyme and remaining salt and pepper.

• 7

  Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the broth is absorbed.

• 8

  Return the chicken to the pan for the last 2 minutes of cooking to heat through.

• 9

  Remove from heat, let sit covered for 5 minutes, then fluff with a fork and stir in the fresh chopped parsley and toasted almonds.