NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

0.25 cup Basmati rice

0.5 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

0.25 cup Frozen peas

2 tbsp Yellow onion

1 clove Garlic

1 tbsp Fresh parsley

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through, then remove and set aside.

• 3

  In the same skillet, add the diced yellow onion and minced garlic, sautéing for 2 minutes 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 bring to a boil. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

• 6

  Remove from heat and stir in the frozen peas, juice from the half lemon, and lemon zest. Cover and let sit for 5 minutes to steam the peas.

• 7

  Slice the rested chicken breast and serve it over the rice pilaf, garnished with freshly chopped parsley.