NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Low-sodium chicken bone broth

0.5 tbsp Extra virgin olive oil

0.25 oz Sliced almonds

0.25 cup Yellow onion

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the sliced almonds in a small saucepan over medium heat and toast until golden and fragrant, then set aside.

• 3

  Heat the olive oil in the same saucepan and sauté the diced onion and garlic until soft and translucent.

• 4

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

• 5

  Pour in the chicken bone broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 6

  While the rice cooks, grill or pan-sear the chicken breast for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the rice from the heat, fluff with a fork, and stir in the lemon juice, lemon zest, parsley, and dill.

• 8

  Slice the chicken into strips and serve over the warm pilaf, garnished with the toasted almonds.