NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

1 tsp Olive oil

1 tsp Ghee

0.5 cup Chicken broth

0.25 cup Frozen peas

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then remove to a plate to rest.

• 3

  In the same skillet, melt the ghee and add the minced garlic, sautéing for 30 seconds until fragrant.

• 4

  Add the dry basmati rice to the skillet and stir for 1 minute to lightly toast the grains.

• 5

  Pour in the chicken broth and lemon juice, bring to a gentle boil, then reduce heat to low and cover with a tight-fitting lid.

• 6

  Simmer the rice for 15 minutes, or until the liquid is fully absorbed and the rice is tender.

• 7

  Remove from heat and stir in the frozen peas, fresh parsley, and fresh dill, then cover and let sit for 5 minutes to steam the peas.

• 8

  Slice the rested chicken breast and serve it over the fluffy lemon-herb rice pilaf.