NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

2 tsp extra virgin olive oil

0.5 cup low sodium chicken broth

2 tbsp yellow onion

1 clove garlic

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh parsley

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with sea salt, black pepper, and dried thyme.

• 2

  In a small saucepan, heat 1 teaspoon of olive oil over medium heat and sauté the finely diced onion and minced garlic until fragrant.

• 3

  Add the dry jasmine rice to the saucepan, stirring for 1 minute to lightly toast the grains before pouring in the chicken broth.

• 4

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

• 5

  While the rice cooks, heat the remaining teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 6

  Remove the chicken from the pan, let it rest for 3 minutes, then slice it into strips.

• 7

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

• 8

  Serve the sliced chicken over the lemon-herb pilaf and enjoy immediately.