NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup chicken bone broth

1 tbsp slivered almonds

1 tsp extra virgin olive oil

1 tbsp fresh parsley

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  In a small skillet over medium heat, toast the slivered almonds for 2-3 minutes until golden and fragrant, then remove from heat and set aside.

• 3

  Heat the olive oil in a small saucepan over medium heat; add the minced garlic and dry basmati rice, stirring for 1 minute to lightly toast the grains.

• 4

  Pour the chicken bone broth and the remaining salt and pepper into the saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 5

  While the rice is simmering, heat a separate non-stick skillet over medium-high heat and cook the chicken breast for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

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

• 7

  Slice the chicken breast into strips and serve it over the warm rice pilaf, garnishing the entire dish with the toasted almonds.