NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup basmati rice

0.67 cup chicken bone broth

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

0.25 cup green peas

1 cup baby spinach

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Rub the chicken breast with 0.25 tablespoons of olive oil, sea salt, black pepper, and garlic powder.

• 3

  Place the chicken on the baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, heat the remaining 0.5 tablespoons of olive oil in a small saucepan over medium heat.

• 5

  Add the dry basmati rice to the pan and toast for 1 minute until fragrant.

• 6

  Pour in the chicken bone broth, bring to a boil, then reduce heat to low and cover with a tight-fitting lid.

• 7

  Simmer the rice for 15 minutes, then remove from heat and let it sit covered for 5 minutes.

• 8

  Fluff the rice with a fork and stir in the green peas, baby spinach, lemon juice, lemon zest, and fresh parsley.

• 9

  The heat from the rice will gently wilt the spinach and warm the peas.

• 10

  Slice the roasted chicken breast into strips and serve it over the warm lemon herb pilaf.