Lemon Herb Rice Pilaf

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Rice Pilaf

YOUR SOLIN GENERATED RECIPE

Lemon Herb Rice Pilaf

Pan-seared chicken breast and fluffy basmati rice simmered in savory bone broth with a bright, zesty lemon-herb finish.

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NUTRITION

355kcal
Protein
47.5g
Fat
10.1g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Chicken bone broth

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

  • 2

    Season the diced chicken breast with sea salt and black pepper, then add it to the skillet and sear until golden brown on all sides.

  • 3

    Stir in the minced garlic and dry basmati rice, sautéing for one minute until the rice is lightly toasted and fragrant.

  • 4

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

  • 5

    Remove the skillet from the heat and let it sit covered for 5 minutes before stirring in the fresh lemon juice, lemon zest, chopped parsley, and chopped dill.

Lemon Herb Rice Pilaf

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Rice Pilaf

YOUR SOLIN GENERATED RECIPE

Lemon Herb Rice Pilaf

Pan-seared chicken breast and fluffy basmati rice simmered in savory bone broth with a bright, zesty lemon-herb finish.

NUTRITION

355kcal
Protein
47.5g
Fat
10.1g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Chicken bone broth

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

  • 2

    Season the diced chicken breast with sea salt and black pepper, then add it to the skillet and sear until golden brown on all sides.

  • 3

    Stir in the minced garlic and dry basmati rice, sautéing for one minute until the rice is lightly toasted and fragrant.

  • 4

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

  • 5

    Remove the skillet from the heat and let it sit covered for 5 minutes before stirring in the fresh lemon juice, lemon zest, chopped parsley, and chopped dill.