NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

0.5 cup Low-sodium chicken broth

0.25 tbsp Extra virgin olive oil

0.25 oz Slivered almonds

1 tbsp Lemon juice

1 tsp Lemon zest

2 tbsp Fresh parsley

1 tbsp Fresh dill

1 clove Garlic

2 tbsp Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the slivered almonds in a dry skillet over medium heat and toast until golden and fragrant, then remove from the pan and set aside.

• 2

  Heat the olive oil in a large skillet or pot and sauté the diced chicken breast seasoned with sea salt and black pepper until browned and cooked through.

• 3

  Remove the chicken from the pan and add the diced onion and minced garlic, sautéing for 2-3 minutes until translucent.

• 4

  Stir in the dry jasmine rice and toast for 1 minute before pouring in the chicken broth and lemon juice.

• 5

  Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the broth is fully absorbed.

• 6

  Remove from heat and let sit covered for 5 minutes before fluffing with a fork and stirring in the cooked chicken, lemon zest, fresh herbs, and toasted almonds.