NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.13 cup dry basmati rice

0.5 cup low-sodium chicken broth

0.25 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 tsp fresh dill

0.25 cup yellow onion

1 clove garlic

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 0.5 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the skillet and let it rest on a cutting board.

• 4

  In a small saucepan, heat the remaining 0.5 tbsp of olive oil over medium heat.

• 5

  Add the finely diced yellow onion and minced garlic, sautéing for 3 minutes until translucent.

• 6

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

• 7

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

• 8

  Remove the rice from the heat and let it sit, covered, for an additional 5 minutes to steam.

• 9

  Fluff the rice with a fork and fold in the lemon juice, lemon zest, chopped parsley, and dill.

• 10

  Slice the rested chicken breast and serve it immediately over the warm lemon herb pilaf.