NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup basmati rice

0.66 cup low-sodium chicken broth

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp yellow onion

1 tbsp fresh parsley

1 tsp lemon zest

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F.

• 3

  Remove the chicken from the skillet and let it rest on a cutting board while you prepare the pilaf.

• 4

  In the same skillet, add the minced onion and garlic, sautéing for 2 minutes until fragrant and translucent.

• 5

  Add the dry basmati rice to the skillet and toast for 1 minute, stirring constantly to coat the grains in the remaining pan juices.

• 6

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

• 7

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

• 8

  Stir in the lemon zest, fresh lemon juice, and chopped parsley to brighten the flavors.

• 9

  Slice the rested chicken breast into strips and serve immediately over the warm lemon-herb rice pilaf.