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

0.25 oz sliced almonds

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 tsp fresh dill

1 clove garlic

2 tbsp yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small dry skillet over medium heat, toast the sliced almonds for 2-3 minutes until golden and fragrant, then set aside.

• 2

  Finely dice the yellow onion and mince the garlic clove.

• 3

  In a small saucepan, heat half of the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.

• 4

  Add the dry basmati rice to the saucepan and stir for 1 minute to lightly toast the grains.

• 5

  Pour in the chicken bone broth and a pinch of sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

• 6

  While the rice cooks, season the chicken breast with the remaining sea salt and black pepper.

• 7

  Heat the remaining olive oil in a skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 8

  Once the rice is done, remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

• 9

  Stir the lemon juice, lemon zest, chopped parsley, and dill into the rice.

• 10

  Slice the chicken breast into strips.

• 11

  Plate the lemon herb rice pilaf, top with the sliced chicken, and garnish with the toasted almonds.