NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup jasmine rice

0.5 cup chicken bone broth

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 tbsp fresh parsley

1 tbsp fresh dill

2 cloves garlic

0.25 cup yellow onion

0.25 cup frozen peas

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with a portion of the sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, then transfer to a plate.

• 4

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

• 5

  Add the jasmine rice to the pan and stir for 1 minute to lightly toast the grains.

• 6

  Pour in the chicken bone broth, bring to a simmer, then cover and reduce heat to low.

• 7

  Cook for 15 minutes or until the liquid is fully absorbed and the rice is tender.

• 8

  Stir in the cooked chicken, frozen peas, lemon juice, lemon zest, fresh parsley, fresh dill, and remaining salt and pepper.

• 9

  Cover for 2 minutes to allow the peas to steam, then fluff the pilaf with a fork before serving.