NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

1 tbsp sliced almonds

0.5 tbsp extra virgin olive oil

1 cup chicken bone broth

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

2 tbsp yellow onion

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium saucepan over medium heat, then add the diced onion and minced garlic, sautéing until translucent.

• 3

  Add the cubed chicken breast to the pan, seasoning with sea salt and black pepper, and cook until the exterior is lightly browned.

• 4

  Stir in the dry jasmine rice and cook for 1 minute to lightly toast the grains.

• 5

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

• 6

  Remove from heat and let stand covered for 5 minutes before fluffing the rice with a fork.

• 7

  Fold in the fresh lemon juice, lemon zest, chopped parsley, chopped dill, and the toasted almonds before serving.