NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry basmati rice

0.5 cup Low-sodium chicken broth

2 tsp Extra virgin olive oil

0.25 oz Sliced almonds

1 clove Garlic

1 tbsp Fresh parsley

1 tsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small dry skillet over medium heat, toast the sliced almonds until golden and fragrant, then set aside.

• 2

  Season the chicken breast with half of the sea salt and black pepper; grill or pan-sear in 1 teaspoon of olive oil until cooked through.

• 3

  In a small saucepan, heat the remaining 1 teaspoon of olive oil and sauté the minced garlic and dry rice for 2 minutes until the grains are translucent.

• 4

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

• 5

  Remove the rice from heat and stir in the lemon juice, lemon zest, chopped parsley, and fresh dill.

• 6

  Slice the chicken and serve it over the fluffy rice pilaf, garnished with the toasted almonds.