NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Chicken bone broth

0.5 tbsp Olive oil

0.25 oz Slivered almonds

1 tbsp Fresh parsley

1 tsp Fresh dill

1 tsp Lemon zest

1 tbsp Lemon juice

1 clove Garlic

2 tbsp Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small pan over medium heat, toast the slivered almonds until they are fragrant and golden brown, then set aside.

• 2

  Dice 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 skillet over medium-high heat and sear the chicken until cooked through and lightly browned, then remove from the pan.

• 4

  In the same skillet, add the finely diced onion and minced garlic, sautéing until translucent and aromatic.

• 5

  Stir in the dry basmati rice, coating it in the remaining oil and toasting the grains for one minute.

• 6

  Pour in the chicken bone broth and the remaining salt and pepper; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 7

  Once the liquid is absorbed and rice is tender, fluff with a fork and stir in the cooked chicken, lemon zest, lemon juice, parsley, and dill.

• 8

  Serve the pilaf warm, topped with the toasted almonds for a satisfying crunch.