NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Basmati rice

0.66 cup Water

0.5 tbsp Extra virgin olive oil

1 tbsp Slivered almonds

1 clove Garlic

0.25 cup Yellow onion

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

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 extra virgin olive oil in a skillet over medium-high heat and grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing.

• 4

  In a small saucepan, sauté the finely diced yellow onion and minced garlic over medium heat until translucent and fragrant.

• 5

  Add the dry basmati rice to the saucepan, stirring constantly for 2 minutes to lightly toast the grains.

• 6

  Pour in the water and the remaining sea salt, bring to a boil, then reduce heat to low and cover with a tight-fitting lid.

• 7

  Simmer the rice for 15 minutes, or until all liquid is absorbed, then remove from heat and let stand covered for 5 minutes.

• 8

  While the rice rests, toast the slivered almonds in a small dry pan over medium heat for 2-3 minutes until they are golden brown and aromatic.

• 9

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

• 10

  Serve the sliced grilled chicken over the lemon herb rice pilaf and finish with the remaining black pepper.