NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Basmati rice

1 tsp Extra virgin olive oil

0.25 oz Sliced almonds

0.5 cup Low-sodium chicken broth

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tbsp Fresh dill

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  In a small saucepan, heat the olive oil over medium heat and sauté the diced onion and minced garlic until translucent.

• 4

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

• 5

  Pour in the chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

• 6

  While the rice cooks, heat a non-stick skillet over medium-high heat and sear the chicken breast for 5-7 minutes per side until fully cooked through.

• 7

  Once the rice is done, fluff it with a fork and stir in the lemon juice, lemon zest, fresh parsley, fresh dill, and the remaining salt and pepper.

• 8

  Slice the chicken breast and serve it over the rice pilaf, garnishing the entire dish with the toasted almonds.