NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup white basmati rice, cooked

1 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp fresh parsley

1 tsp fresh thyme

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup chicken bone broth

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  In a large skillet, heat the extra virgin olive oil over medium-high heat until it begins to shimmer.

• 3

  Add the chicken to the skillet and sear for 5 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest for 5 minutes.

• 5

  Reduce the skillet heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant but not browned.

• 6

  Pour in the chicken bone broth and lemon juice, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.

• 7

  Stir in the fresh parsley, thyme, and lemon zest, allowing the sauce to simmer for 2 minutes to concentrate the flavors.

• 8

  Fluff the pre-cooked rice and toss it with half of the warm herb-lemon pan sauce.

• 9

  Slice the rested chicken breast into strips and serve over the rice, drizzling the remaining sauce over the top.