NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup chicken bone broth

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup carrots

1 clove garlic

0.25 tsp dried thyme

0.25 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt, black pepper, dried thyme, and dried rosemary.

• 2

  Heat a skillet over medium heat with half of the olive oil and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F, then set aside to rest.

• 3

  In the same skillet, add the remaining olive oil along with the diced yellow onion and carrots, sautéing for 3 to 4 minutes until the onions are translucent.

• 4

  Stir in the minced garlic and dry basmati rice, toasting the grains for 1 to 2 minutes until they become fragrant and slightly golden.

• 5

  Pour in the chicken bone broth along with the remaining dried herbs and salt, bringing the liquid to a boil.

• 6

  Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 minutes until the liquid is fully absorbed.

• 7

  Remove the skillet from the heat and let it sit covered for 5 minutes to allow the rice to finish steaming.

• 8

  Fluff the rice pilaf with a fork, slice the rested chicken breast into strips, and serve garnished with freshly chopped parsley.