NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup chicken broth

1 tsp olive oil

0.5 cup zucchini

0.5 cup red bell pepper

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Toss the chopped zucchini and red bell pepper with 0.5 tsp of olive oil, a pinch of sea salt, and black pepper, then roast for 20 minutes until tender.

• 3

  In a small saucepan, combine the dry basmati rice, chicken broth, and minced garlic; bring to a boil, then cover and simmer on low heat for 15 minutes.

• 4

  Season the chicken breast with dried oregano, sea salt, and black pepper, then sear in a skillet with the remaining 0.5 tsp of olive oil over medium-high heat until golden and cooked through.

• 5

  Once the rice has absorbed all the liquid, remove from heat, fluff with a fork, and stir in the lemon juice, lemon zest, and fresh parsley.

• 6

  Slice the chicken into strips and serve it over the lemon herb rice pilaf with the roasted vegetables on the side.