NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Chicken bone broth

0.5 cup Frozen peas

1 tsp Olive oil

1 tsp Ghee

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a skillet over medium-high heat and sear the chicken until golden brown and fully cooked, then set aside on a plate.

• 3

  In the same skillet, add the ghee and sauté the minced garlic 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 bone broth, bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the liquid is absorbed.

• 6

  Fold in the frozen peas, lemon juice, and the cooked chicken, covering for 2 minutes to allow the peas to steam and the chicken to reheat.

• 7

  Garnish with freshly chopped parsley and fluff the pilaf with a fork before serving.