NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup frozen green peas

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup low-sodium chicken broth

1 tbsp fresh parsley

1 tsp fresh dill

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 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 1 minute.

• 5

  Stir in the dry basmati rice and toast for 1 minute until fragrant.

• 6

  Pour in the chicken broth and the remaining sea salt and pepper, bring to a boil, then reduce heat to low and cover.

• 7

  Simmer for 12-15 minutes until the liquid is fully absorbed and the rice is tender.

• 8

  Stir in the frozen green peas, fresh parsley, fresh dill, and lemon juice, then cover for 2 minutes to allow the peas to steam.

• 9

  Slice the rested chicken into strips and serve it over the fluffy, herbed rice.