NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup white basmati rice

0.5 tbsp extra virgin olive oil

0.5 cup chicken bone broth

0.5 oz sliced almonds

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp shallot

PREPARATION

• 1

  Place the sliced almonds in a small dry skillet over medium heat and toast for 2-3 minutes until golden and aromatic, then set aside.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a saucepan over medium-high heat. Add the chicken breast and sear for 5-6 minutes per side until fully cooked, then remove from the pan and let rest.

• 4

  In the same pan, add the minced shallot and garlic, sautéing for 1 minute until soft.

• 5

  Add the dry basmati rice to the pan and toast for 2 minutes, stirring frequently to coat the grains in the remaining oil.

• 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

  Remove the rice from heat and let it sit covered for 5 minutes. Fluff with a fork and stir in the lemon juice, lemon zest, and chopped parsley.

• 8

  Slice the chicken breast and serve it over the rice pilaf, garnishing with the toasted almonds.