NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup jasmine rice

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.66 cup low-sodium chicken broth

0.25 tsp dried thyme

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  In the same skillet, add the diced yellow onion and minced garlic, sautéing until the onion is translucent and fragrant.

• 4

  Add the dry jasmine rice to the skillet and toast for one minute, stirring constantly to coat the grains in the remaining oil.

• 5

  Pour in the chicken broth, dried thyme, dried oregano, and the remaining salt and pepper, then bring the mixture to a boil.

• 6

  Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 minutes until the liquid is fully absorbed.

• 7

  Slice the rested chicken breast into strips, fluff the rice with a fork, and serve together garnished with fresh chopped parsley.