NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup chicken bone broth

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup frozen peas

PREPARATION

• 1

  Pat the chicken breast dry and season evenly with the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5 to 6 minutes per side.

• 3

  Remove the chicken from the pan and set aside to rest for a few minutes before dicing into bite-sized pieces.

• 4

  In the same skillet, add the diced yellow onion and sauté for 3 minutes until translucent, then add the minced garlic and cook for another 60 seconds until fragrant.

• 5

  Stir in the dry basmati rice and toast for 2 minutes, stirring frequently until the edges of the grains appear slightly translucent.

• 6

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

• 7

  Remove the skillet from the heat and stir in the frozen peas, lemon zest, and chopped fresh parsley, then cover for 2 minutes to allow the peas to steam.

• 8

  Fluff the rice with a fork, fold the diced chicken back into the pilaf to warm through, and serve immediately.