NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

1 tsp olive oil

0.5 cup chicken broth

1 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the chicken is roasting, heat the olive oil in a small saucepan over medium heat.

• 5

  Add the minced garlic to the saucepan and sauté for 1 minute until fragrant but not browned.

• 6

  Add the dry basmati rice to the pan and stir for 1 minute to lightly toast the grains.

• 7

  Pour in the chicken broth and the remaining sea salt, bring to a boil, then immediately reduce heat to low.

• 8

  Cover the saucepan with a tight-fitting lid and simmer for 15 minutes, or until all liquid is absorbed.

• 9

  Remove the rice from the heat and let it sit, covered, for 5 minutes before fluffing with a fork.

• 10

  Fold in the lemon juice, lemon zest, chopped fresh parsley, and the remaining black pepper into the rice.

• 11

  Slice the roasted chicken into strips and serve immediately over the bed of lemon-herb rice pilaf.