NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

0.5 cup low-sodium chicken broth

1 tsp extra virgin olive oil

0.25 oz slivered almonds

2 tbsp yellow onion

1 clove garlic

1 tbsp fresh parsley

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the slivered almonds in a small dry skillet over medium heat, tossing frequently until golden brown and fragrant, then set aside.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a small saucepan over medium heat; add the diced onion and sauté for 3 minutes until translucent.

• 4

  Add the minced garlic and dry jasmine rice to the saucepan, stirring for 1 minute to lightly toast the grains.

• 5

  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 absorbed.

• 6

  While rice cooks, heat a non-stick skillet over medium-high heat and sear the chicken breast for 6-7 minutes per side until fully cooked through.

• 7

  Once the rice is done, fluff with a fork and stir in the toasted almonds, fresh parsley, lemon zest, lemon juice, and remaining salt and pepper.

• 8

  Slice the chicken breast and serve immediately over the warm lemon herb rice pilaf.