NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup chicken broth

1 tbsp sliced almonds

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh dill

1 clove garlic

2 tbsp yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken into bite-sized pieces and season with half of the sea salt and black pepper.

• 2

  Heat the olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, then remove and set aside.

• 3

  In the same skillet, toast the sliced almonds for 1-2 minutes until fragrant and golden, then remove and set aside.

• 4

  Add the diced onion and minced garlic to the skillet, sautéing until translucent and aromatic.

• 5

  Stir in the basmati rice, toasting the grains for 1 minute before pouring in the chicken broth.

• 6

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

• 7

  Fluff the rice with a fork and stir in the cooked chicken, lemon juice, lemon zest, fresh parsley, fresh dill, toasted almonds, and remaining salt and pepper.