NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup White basmati rice

0.5 tbsp Extra virgin olive oil

0.5 cup Low-sodium chicken bone broth

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 cup Yellow onion

1 tsp Fresh parsley

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

  Season the chicken breast and broccoli florets with sea salt, black pepper, and fresh thyme.

• 3

  Place the chicken and broccoli on the prepared baking sheet, drizzle with half of the olive oil, and roast for 20-25 minutes until the chicken is cooked through.

• 4

  While the chicken roasts, heat the remaining olive oil in a small saucepan over medium heat and sauté the diced onion and minced garlic until translucent.

• 5

  Add the dry basmati rice to the saucepan and toast for 1 minute, then pour in the chicken bone broth and add the lemon zest.

• 6

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

• 7

  Remove the rice from heat, fluff with a fork, and stir in the fresh lemon juice and chopped parsley before serving with the roasted chicken and broccoli.