NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup chicken broth

0.5 tbsp olive oil

0.5 oz sliced almonds

1 tbsp fresh parsley

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Place the sliced almonds in a dry skillet over medium heat and toast for 2-3 minutes until golden brown and fragrant, then set aside.

• 2

  Season the chicken breast with half of the salt, pepper, and dried oregano.

• 3

  Heat the olive oil in a medium saucepan over medium-high heat. Add the chicken and cook until browned on all sides, about 5-6 minutes, then remove and set aside.

• 4

  In the same pan, add the diced onion and minced garlic, sautéing for 2 minutes until translucent.

• 5

  Stir in the dry basmati rice and toast for 1 minute until the grains are slightly translucent at the edges.

• 6

  Pour in the chicken broth and the remaining salt, pepper, and oregano. Bring to a boil, then reduce heat to low and cover.

• 7

  Simmer the rice for 12-15 minutes until the liquid is fully absorbed.

• 8

  Dice the cooked chicken into bite-sized pieces and add them back into the pan with the rice.

• 9

  Stir in the lemon zest, lemon juice, and fresh parsley to brighten the flavors.

• 10

  Fluff the rice with a fork and serve topped with the toasted almonds.