NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup basmati rice

0.66 cup chicken broth

1 tsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

  Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, heat olive oil in a small saucepan over medium heat and sauté the minced garlic for 1 minute until fragrant.

• 5

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

• 6

  Pour in the chicken broth, bring to a boil, then reduce heat to low and cover with a tight-fitting lid.

• 7

  Simmer the rice for 15 minutes, then remove from heat and let sit covered for 5 minutes.

• 8

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

• 9

  Slice the roasted chicken and serve it immediately over the warm lemon-herb pilaf.