NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

1 tbsp sliced almonds

2 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup low-sodium chicken 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

  In a small dry skillet over medium heat, 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.

• 3

  Heat one teaspoon of olive oil in a pan over medium-high heat and sear the chicken until cooked through, then remove and slice.

• 4

  In the same pan, add the remaining olive oil and sauté the diced onion and garlic until translucent and aromatic.

• 5

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

• 6

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

• 7

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

• 8

  Serve the sliced chicken over the warm lemon-herb rice pilaf.