NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Panko breadcrumbs

1.5 tbsp Grated parmesan cheese

0.5 large Egg

0.25 cup Dry jasmine rice

1 tsp Olive oil

1 clove Garlic

1 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Rinse the jasmine rice under cold water and combine with 0.5 cup water in a small pot; bring to a boil, then reduce heat and simmer covered for 15 minutes.

• 2

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet to an even 0.5-inch thickness.

• 3

  In one shallow bowl, whisk the egg until smooth; in a second shallow bowl, combine the panko breadcrumbs, grated parmesan, garlic powder, sea salt, and black pepper.

• 4

  Dip the chicken cutlet into the egg wash, letting any excess drip off, then press firmly into the parmesan-panko mixture until both sides are thoroughly coated.

• 5

  Heat the olive oil in a non-stick skillet over medium heat and sear the chicken for 4 to 5 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees.

• 6

  While the chicken is cooking, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

• 7

  Mince the fresh garlic clove and stir it directly into the cooked jasmine rice along with a small pinch of sea salt.

• 8

  Slice the chicken cutlet into strips and serve immediately over the garlic rice with the steamed broccoli on the side.