NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

0.5 oz Sliced almonds

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh parsley

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Low-sodium chicken bone broth

PREPARATION

• 1

  Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.

• 2

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through.

• 3

  Remove the chicken from the pan and let it rest for a few minutes before slicing into thin strips.

• 4

  In a small dry skillet, toast the sliced almonds over medium heat for 2 to 3 minutes until they are fragrant and lightly browned.

• 5

  In a medium bowl, fluff the warm cooked basmati rice with the lemon juice, lemon zest, and chicken bone broth to add moisture.

• 6

  Fold in the fresh chopped parsley and dill until the herbs are evenly distributed throughout the rice.

• 7

  Plate the herb rice pilaf, top with the sliced chicken, and garnish with the toasted almonds.