NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry basmati rice

0.5 cup Low-sodium chicken broth

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

2 tbsp Shallots

PREPARATION

• 1

  Dice the chicken breast into 1-inch pieces and season with half of the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside; in the same pan, add the minced shallots and garlic, sautéing until fragrant.

• 4

  Add the dry basmati rice to the skillet, stirring for 1 minute to lightly toast the grains.

• 5

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

• 6

  Once the liquid is absorbed, stir in the cooked chicken, lemon juice, lemon zest, parsley, and dill before serving.