NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup low-sodium chicken broth

1 tbsp extra virgin olive oil

0.5 cup zucchini

0.5 cup red bell pepper

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Dice the chicken breast, zucchini, and red bell pepper into uniform bite-sized pieces.

• 3

  Place the chicken and vegetables on the baking sheet, then drizzle with 0.5 tbsp olive oil and season with the dried oregano, sea salt, and black pepper.

• 4

  Roast the chicken and vegetables in the oven for 15 to 18 minutes until the chicken is cooked through and the vegetables are tender and lightly browned.

• 5

  While the tray is roasting, heat the remaining 0.5 tbsp olive oil in a small saucepan over medium heat and sauté the minced garlic for about 1 minute until fragrant.

• 6

  Add the dry basmati rice to the saucepan and stir for 1 minute to lightly toast the grains for added depth.

• 7

  Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.

• 8

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

• 9

  Combine the roasted chicken and vegetables with the lemon-herb rice pilaf and serve immediately.