NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup basmati rice

0.5 tbsp extra virgin olive oil

0.5 oz sliced almonds

0.25 cup yellow onion

1 clove garlic

0.5 cup low-sodium chicken bone broth

1 tbsp fresh parsley

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, then remove and set aside.

• 2

  Season the chicken breast with sea salt and black pepper, then sauté in olive oil until browned and cooked through.

• 3

  Remove the chicken from the pan and sauté the diced yellow onion and minced garlic until translucent.

• 4

  Add the dry basmati rice to the pan and stir for one minute to lightly toast the grains.

• 5

  Pour in the chicken bone broth, bring to a boil, then cover and simmer on low heat for 15 minutes until the liquid is absorbed.

• 6

  Fluff the rice with a fork and stir in the cooked chicken, lemon zest, lemon juice, fresh parsley, and toasted almonds before serving.