NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup low-sodium chicken broth

1 tbsp sliced almonds

1 tsp extra virgin olive oil

1 tbsp fresh parsley

1 tsp fresh dill

1 tbsp lemon juice

1 clove garlic

2 tbsp yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a small skillet over medium heat and toast the sliced almonds until golden and fragrant, then set aside.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear until cooked through to an internal temperature of 165 degrees.

• 3

  In a separate saucepan, heat the olive oil over medium heat and sauté the finely diced yellow onion and minced garlic until translucent.

• 4

  Stir in the dry basmati rice and toast for 1 minute before adding the chicken broth and the remaining salt and pepper.

• 5

  Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is fully absorbed.

• 6

  Remove the rice from the heat and let it sit covered for 5 minutes, then fluff with a fork and stir in the lemon juice, fresh parsley, fresh dill, and toasted almonds.

• 7

  Slice the grilled chicken and serve it immediately over the herb-flecked rice pilaf.