NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup chicken broth

1 tbsp sliced almonds

1 tsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

1 tbsp fresh parsley

1 tbsp fresh dill

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the sliced almonds in a small dry skillet over medium heat and toast for 2-3 minutes until golden and fragrant, then set aside.

• 2

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

• 3

  Heat the olive oil in a medium saucepan over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through, then remove and let rest.

• 4

  In the same saucepan, add the minced shallot and garlic, sautéing for 1 minute until soft.

• 5

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

• 6

  Pour in the chicken broth and the remaining salt and pepper, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 7

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

• 8

  Slice the rested chicken breast into strips and serve over the herb-infused rice pilaf, finishing with the toasted almonds on top.