NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 cup white basmati rice

0.5 cup low-sodium chicken broth

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

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

• 3

  Place the chicken on the baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

• 4

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

• 5

  Add the dry basmati rice to the pan and toast for 1-2 minutes, stirring constantly to coat the grains in oil.

• 6

  Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

• 7

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

• 8

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

• 9

  Slice the roasted chicken breast and serve it over the warm, citrusy rice pilaf.