NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp extra virgin olive oil

0.25 oz sliced almonds

1 tbsp fresh lemon juice

1 tsp lemon zest

2 tbsp fresh parsley

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 heat and toast for 2-3 minutes until golden and fragrant, then set aside.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until cooked through and golden brown.

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into bite-sized pieces.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until aromatic.

• 6

  Add the cooked basmati rice to the skillet, stirring to coat in the garlic and remaining oil.

• 7

  Stir in the lemon juice, lemon zest, and fresh parsley, tossing until the rice is heated through.

• 8

  Fold the sliced chicken and toasted almonds back into the rice pilaf and serve immediately.