Name: Lemon Herb Rice Pilaf with Toasted Almonds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.25 cup Basmati rice; 0.5 cup Chicken bone broth; 0.5 tbsp Extra virgin olive oil; 1 tbsp Slivered almonds; 1 tbsp Fresh parsley; 1 tsp Lemon zest; 1 tbsp Lemon juice; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lemon Herb Rice Pilaf with Toasted Almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon Herb Rice Pilaf with Toasted Almonds

Pan-seared chicken breast served over a fragrant lemon-herb rice pilaf, topped with crunchy toasted almonds and fresh parsley for a bright, citrusy finish.

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NUTRITION

Protein

53.9g

Fat

16.8g

Carbs

17.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Chicken bone broth

0.5 tbsp Extra virgin olive oil

1 tbsp Slivered almonds

1 tbsp Fresh parsley

1 tsp Lemon zest

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
In a small dry skillet over medium heat, toast the slivered almonds for 2-3 minutes until golden and fragrant, then set aside.
2
In a small saucepan, combine the basmati rice and chicken bone broth; bring to a boil, then reduce heat to low, cover, and simmer for 15 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 done, fluff it with a fork and stir in the minced garlic, lemon zest, lemon juice, and fresh parsley.
6
Fold in the toasted almonds and the remaining sea salt and black pepper into the rice.
7
Slice the chicken and serve it immediately over the warm, citrusy rice pilaf.