NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Chicken bone broth

1 tsp Olive oil

1 tbsp Slivered almonds

1 tbsp Fresh parsley

1 tsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Lemon zest

1 clove Garlic

2 tbsp Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small dry skillet over medium heat, toast the slivered almonds until golden and fragrant, then set aside.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat half of the olive oil in a pan over medium-high heat and sear the chicken until cooked through, about 6 minutes per side, then set aside to rest.

• 4

  In a small pot, heat the remaining olive oil and sauté the finely diced onion and minced garlic until translucent.

• 5

  Stir in the dry basmati rice to lightly toast the grains for one minute.

• 6

  Pour in the chicken bone broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

• 7

  Fluff the rice with a fork and stir in the lemon juice, lemon zest, chopped parsley, and chopped dill.

• 8

  Slice the chicken and serve it over the rice pilaf, garnished with the toasted almonds and the remaining salt and pepper.