NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 tbsp Olive oil

0.5 oz Sliced almonds

0.5 cup Low-sodium chicken broth

0.25 cup Yellow onion

1 clove Garlic

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a medium saucepan over medium-high heat and sear the chicken until browned on both sides and cooked through, then remove and slice into strips.

• 4

  In the same pan, add the diced onion and sauté for 3 minutes until translucent.

• 5

  Stir in the garlic and dry basmati rice, toasting the rice for 1 minute while stirring constantly to coat in the oil.

• 6

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

• 7

  Fluff the rice with a fork and stir in the lemon juice, lemon zest, fresh parsley, and the sliced chicken.

• 8

  Garnish the pilaf with the toasted almonds and serve immediately.