Name: Lemon Herb Rice Pilaf with Toasted Almonds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup cooked basmati rice; 2 tsp slivered almonds; 1 tsp extra virgin olive oil; 1 tbsp fresh parsley; 1 tbsp lemon juice; 0.5 tsp lemon zest; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 2 tbsp low sodium chicken broth

Lemon Herb Rice Pilaf with Toasted Almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon Herb Rice Pilaf with Toasted Almonds

Pan-seared chicken breast served over a fragrant lemon-infused rice pilaf, topped with crunchy toasted almonds and fresh parsley for a bright, citrusy finish.

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NUTRITION

Protein

52.8g

Fat

13.1g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked basmati rice

2 tsp slivered almonds

1 tsp extra virgin olive oil

1 tbsp fresh parsley

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp low sodium chicken broth

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and garlic powder.
2
Heat the extra virgin olive oil in a skillet over medium-high heat.
3
Place the chicken in the skillet and cook for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken cooks, place the slivered almonds in a small dry pan over medium heat, tossing frequently until they are golden and fragrant.
5
In a small saucepan, combine the cooked basmati rice, chicken broth, lemon juice, and lemon zest.
6
Heat the rice mixture over low heat, stirring gently until the liquid is absorbed and the rice is fluffy.
7
Stir the fresh chopped parsley and toasted almonds into the rice pilaf.
8
Slice the cooked chicken breast and serve it immediately over the warm lemon herb rice.