NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

1 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup chicken bone broth

1 tbsp lemon juice

0.5 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a small bowl, whisk together 0.5 tbsp of olive oil, lemon juice, lemon zest, dried oregano, sea salt, and black pepper.

• 3

  Place the chicken breast on a parchment-lined baking sheet and brush thoroughly with the lemon-herb marinade.

• 4

  Roast the chicken for 20 to 25 minutes, or until the internal temperature reaches 165°F.

• 5

  While the chicken is roasting, heat the remaining 0.5 tbsp of olive oil in a small saucepan over medium heat.

• 6

  Add the diced onion and minced garlic to the pan, sautéing for 3 to 4 minutes until translucent and fragrant.

• 7

  Stir in the dry basmati rice and toast for 1 minute, then pour in the chicken bone broth.

• 8

  Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.

• 9

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

• 10

  Slice the roasted chicken breast and serve it over the warm rice pilaf.