NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup frozen peas

0.5 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and set aside to rest.

• 3

  In the same skillet, add the diced yellow onion and sauté for 3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

• 4

  Stir in the dry basmati rice, coating it in the remaining oil and aromatics. Pour in the chicken broth and add the fresh thyme and remaining salt and pepper.

• 5

  Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the rice is tender and liquid is absorbed.

• 6

  Stir in the frozen peas and fresh parsley, covering for 2 minutes to allow the peas to steam through.

• 7

  Slice the rested chicken breast and serve it over the warm herb rice pilaf.