NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup White basmati rice

0.5 cup Chicken bone broth

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

1 tsp Fresh thyme

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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 for 5-6 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the pan and set it 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 another 30 seconds.

• 5

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

• 6

  Pour in the chicken bone broth and add the fresh thyme and remaining salt and pepper.

• 7

  Bring the liquid to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

• 8

  Remove the skillet from the heat and let the rice sit covered for 5 minutes before fluffing with a fork.

• 9

  Stir the fresh chopped parsley into the rice pilaf.

• 10

  Slice the rested chicken breast and serve it over the warm herbed rice pilaf.