NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

0.25 cup White basmati rice

0.5 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

0.5 oz Sliced almonds

1 tbsp Fresh parsley

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt, black pepper, garlic powder, and dried oregano.

• 2

  Heat a medium skillet over medium-high heat with half of the extra virgin olive oil and grill the chicken for 6 to 7 minutes per side until fully cooked.

• 3

  In a separate small saucepan, heat the remaining olive oil and toast the dry basmati rice for 1 minute until it smells nutty and looks slightly translucent.

• 4

  Pour in the chicken broth and bring the mixture to a boil, then immediately reduce the heat to low and simmer covered for 15 minutes.

• 5

  While the rice is simmering, place the sliced almonds in a small dry pan over medium heat, tossing frequently for 3 minutes until they are golden and fragrant.

• 6

  Once the rice is tender and the liquid is absorbed, remove from heat and stir in the fresh lemon juice and finely chopped parsley.

• 7

  Slice the grilled chicken breast into thin strips and serve it over the warm lemon herb pilaf, topping the dish with the toasted almonds for added texture.