NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.25 cup basmati rice, cooked

0.5 tbsp olive oil

0.5 tbsp slivered almonds

1 tbsp fresh parsley

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

• 2

  While the chicken grills, place the slivered almonds in a small dry skillet over medium heat, tossing frequently until golden brown and fragrant.

• 3

  In a separate large skillet, heat the olive oil and sauté the diced yellow onion and minced garlic until the onion is translucent.

• 4

  Add the cooked basmati rice to the skillet with the onions, stirring to coat the grains in the oil and aromatics.

• 5

  Stir in the lemon juice, lemon zest, remaining salt, and remaining pepper, heating through for 2 minutes.

• 6

  Remove the rice from the heat and fold in the freshly chopped parsley and dill.

• 7

  Slice the grilled chicken into strips and serve immediately over the lemon herb rice, garnished with the toasted almonds.