NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup basmati rice

0.5 cup low-sodium chicken broth

2 tbsp yellow onion

1 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh dill

0.5 cup frozen peas

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rub the chicken breast with half of the olive oil, sea salt, and black pepper, then place on a parchment-lined baking sheet.

• 3

  Roast the chicken for 20-25 minutes or until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, heat the remaining olive oil in a small saucepan over medium heat.

• 5

  Sauté the finely diced onion and minced garlic for 3 minutes until translucent and aromatic.

• 6

  Add the dry basmati rice to the pan and toast for 1 minute, stirring constantly.

• 7

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

• 8

  During the last 2 minutes of rice cooking, stir in the frozen peas to steam through.

• 9

  Remove rice from heat and stir in the lemon juice, lemon zest, chopped parsley, and chopped dill.

• 10

  Slice the roasted chicken and serve it immediately over the fluffy herb-flecked rice pilaf.