NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry basmati rice

0.5 cup Zucchini

0.5 cup Red bell pepper

0.75 tbsp Extra virgin olive oil

0.5 cup Low-sodium chicken broth

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces, then toss them with 0.25 tbsp of olive oil and a pinch of the salt and pepper on the prepared tray.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and slightly caramelized at the edges.

• 4

  While vegetables roast, season the chicken breast with dried oregano and the remaining salt and pepper.

• 5

  Heat 0.25 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 6

  In a small saucepan, heat the remaining 0.25 tbsp of olive oil and sauté the minced garlic for 30 seconds.

• 7

  Add the dry basmati rice to the saucepan and toast for 1 minute before pouring in the chicken broth.

• 8

  Bring the broth to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

• 9

  Remove rice from heat, let it sit covered for 5 minutes, then fluff with a fork and stir in the lemon zest and chopped fresh parsley.

• 10

  Slice the chicken and serve it alongside the lemon herb rice and roasted vegetables.