NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Brown basmati rice

0.5 cup Chicken bone broth

1 tbsp Sliced almonds

1 tsp Extra virgin olive oil

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Place the sliced almonds in a small dry skillet over medium heat, tossing frequently until they are golden and fragrant.

• 2

  In a small saucepan, combine the brown basmati rice and chicken bone broth; bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes.

• 3

  While the rice cooks, season the chicken breast with half of the sea salt and black pepper.

• 4

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 5

  Once the rice is tender and liquid is absorbed, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

• 6

  Mince the garlic and finely chop the fresh parsley and dill.

• 7

  Stir the garlic, parsley, dill, lemon zest, lemon juice, and remaining salt and pepper into the warm rice.

• 8

  Slice the chicken into strips and serve atop the lemon herb rice, garnishing with the toasted almonds.