NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Chicken bone broth

2 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

2 tbsp Yellow onion

2 tbsp Carrot

1 tbsp Fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly with sea salt, black pepper, dried oregano, and fresh lemon zest.

• 2

  In a small saucepan, heat 1 teaspoon of olive oil over medium heat and sauté finely diced onion, carrot, and minced garlic until the vegetables are soft and translucent.

• 3

  Add the dry basmati rice to the saucepan, stirring for 1 minute to toast the grains, then pour in the bone broth and bring to a boil.

• 4

  Reduce heat to low, cover the rice, and simmer for 15 minutes or until the liquid is fully absorbed and the rice is fluffy.

• 5

  While the rice cooks, heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.

• 6

  Drizzle the fresh lemon juice over the chicken during the last minute of cooking, then serve the chicken over the pilaf garnished with chopped fresh parsley.