NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup white basmati rice

0.5 cup low-sodium chicken broth

1 tbsp extra virgin olive oil

0.25 cup frozen peas

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

2 tbsp yellow onion

PREPARATION

• 1

  Season the chicken breast evenly on both sides with half of the sea salt and black pepper.

• 2

  Heat half of 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 set aside to rest.

• 3

  In a small saucepan, heat the remaining olive oil over medium heat and sauté the finely diced onion and minced garlic until soft and translucent.

• 4

  Add the dry basmati rice to the saucepan and stir for 1 minute to lightly toast the grains until they become fragrant.

• 5

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

• 6

  Remove the rice from heat and gently fold in the frozen peas, lemon juice, lemon zest, and chopped fresh parsley, then cover for 2 minutes to allow the peas to steam.

• 7

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