NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup basmati rice

0.66 cup chicken broth

0.5 tbsp extra virgin olive oil

1 clove garlic

2 tbsp yellow onion

1 tbsp fresh parsley

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a small saucepan over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 3

  Add the dry basmati rice to the saucepan, stirring for one minute to lightly toast the grains and coat them in the oil.

• 4

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

• 5

  While the rice is simmering, sear the chicken breast in a separate non-stick skillet over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Once the rice is tender and the liquid is absorbed, remove from heat and stir in the lemon juice, lemon zest, fresh parsley, fresh dill, and the remaining salt and pepper.

• 7

  Slice the chicken into strips and serve it atop the fluffy, herb-flecked rice pilaf.