NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Low-sodium chicken broth

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.

• 3

  Place the chicken on the baking sheet and roast for 18 to 22 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, heat the olive oil in a small saucepan over medium heat.

• 5

  Add the diced yellow onion and minced garlic to the pan, sautéing for 3 to 4 minutes until translucent and fragrant.

• 6

  Add the dry jasmine rice to the saucepan and stir for 1 minute to lightly toast the grains.

• 7

  Pour in the chicken broth and bring the mixture to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid.

• 8

  Simmer the rice for 15 minutes or until all the liquid has been absorbed and the rice is tender.

• 9

  Remove the rice from the heat and let it sit covered for 5 minutes before fluffing with a fork.

• 10

  Stir the fresh lemon juice, lemon zest, and chopped parsley into the rice pilaf.

• 11

  Slice the roasted chicken breast into strips and serve it immediately over the warm lemon herb rice pilaf.