NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup White basmati rice

0.5 cup Chicken bone broth

0.5 tbsp Extra virgin olive oil

1 tbsp Sliced almonds

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Shallot

PREPARATION

• 1

  Toast the almonds in a dry pan over medium heat until golden and fragrant, then set aside.

• 2

  Season the chicken breast with half the sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through, then remove and rest.

• 4

  In the same skillet, sauté minced shallots and garlic for 1 minute until soft.

• 5

  Add the rice to the skillet, stirring for 1 minute to toast the grains slightly.

• 6

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

• 7

  Once the liquid is absorbed, fluff the rice with a fork and stir in the lemon juice, lemon zest, parsley, and remaining salt and pepper.

• 8

  Slice the chicken and serve it over the pilaf, garnished with the toasted almonds.