Name: Lemon Herb Rice Pilaf with Toasted Almonds and Grilled Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup basmati rice; 0.5 tbsp extra virgin olive oil; 0.5 tbsp sliced almonds; 1 tbsp lemon juice; 1 tsp lemon zest; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 2 tbsp low-sodium chicken broth

Lemon Herb Rice Pilaf with Toasted Almonds and Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon Herb Rice Pilaf with Toasted Almonds and Grilled Chicken

Tender chicken breast grilled to perfection served over a fragrant lemon-herb rice pilaf with crunchy toasted almonds and fresh parsley.

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NUTRITION

Protein

47.8g

Fat

14.1g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

0.5 tbsp extra virgin olive oil

0.5 tbsp sliced almonds

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp low-sodium chicken broth

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and garlic powder.
2
Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a small dry pan over medium heat, toast the sliced almonds for 2-3 minutes until golden brown and fragrant, then set aside.
4
In a mixing bowl, combine the warm cooked basmati rice with the extra virgin olive oil, chicken broth, lemon juice, and lemon zest.
5
Fold in the chopped fresh parsley and the toasted almonds into the rice mixture until well incorporated.
6
Slice the grilled chicken into strips and serve it over the lemon herb rice pilaf while warm.