NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

1 tsp Extra virgin olive oil

0.25 cup Frozen peas

0.25 cup Yellow onion

1 clove Garlic

1 tbsp Fresh parsley

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

  Season the chicken breast on both sides with the sea salt and black pepper.

• 2

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

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and set aside on a cutting board to rest.

• 5

  In the same skillet, add the diced yellow onion and sauté for 3 minutes until translucent and softened.

• 6

  Add the minced garlic and frozen peas to the skillet, stirring for 2 minutes to warm through.

• 7

  Stir in the cooked basmati rice and chicken bone broth, scraping the bottom of the pan to release the flavorful browned bits.

• 8

  Once the liquid has mostly absorbed, stir in the fresh parsley, lemon juice, and lemon zest.

• 9

  Slice the rested chicken into thin strips and serve immediately over the warm lemon-herb rice pilaf.