NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup chicken bone broth

0.5 tbsp extra virgin olive oil

0.5 cup diced zucchini

0.5 cup diced red bell pepper

0.25 cup diced yellow onion

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp chopped fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the diced zucchini, red bell pepper, and yellow onion with half of the olive oil and a pinch of salt and pepper.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.

• 4

  While veggies roast, season the chicken breast with garlic powder and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sauté the chicken until golden and cooked through.

• 6

  In a separate pot, combine the dry basmati rice and chicken bone broth; bring to a boil, then cover and simmer on low for 12 minutes.

• 7

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

• 8

  Stir the lemon juice, lemon zest, and fresh parsley into the rice, then fold in the roasted vegetables and sautéed chicken.