NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry jasmine rice

0.5 cup chicken bone broth

0.5 tbsp olive oil

2 cloves garlic

2 tbsp fresh parsley

1 tsp fresh thyme

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

PREPARATION

• 1

  Season the chicken breast on both sides with the sea salt and black pepper.

• 2

  In a small saucepan, combine the dry jasmine rice and chicken bone broth; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  Heat the olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until a golden-brown crust forms and the center is cooked through.

• 4

  While the chicken cooks, steam the broccoli florets in a steamer basket for 5 minutes until tender-crisp and bright green.

• 5

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into strips.

• 6

  In the same skillet, sauté the minced garlic for 30 seconds until fragrant, then remove from heat.

• 7

  Fluff the cooked rice with a fork and fold in the sautéed garlic, fresh parsley, thyme, and lemon juice.

• 8

  Plate the savory herb rice and top with the sliced chicken, serving the steamed broccoli on the side.