NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup basmati rice

0.5 cup low-sodium chicken broth

1 tsp olive oil

0.5 cup broccoli florets

0.5 cup red bell pepper

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

• 2

  Place the chicken breast, broccoli florets, and diced red bell pepper on the sheet pan.

• 3

  Drizzle with half of the olive oil and season with garlic powder, sea salt, and black pepper.

• 4

  Roast for 18 to 20 minutes until the chicken is cooked through and vegetables are tender.

• 5

  While roasting, combine the basmati rice and chicken broth in a small saucepan and bring to a boil.

• 6

  Reduce heat to low, cover, and simmer for 15 minutes until the liquid is fully absorbed.

• 7

  Remove rice from heat and stir in the lemon juice, lemon zest, fresh parsley, and remaining olive oil.

• 8

  Slice the chicken into strips and serve over the warm rice pilaf alongside the roasted vegetables.