Name: Lemon Herb Rice Pilaf with Toasted Almonds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.25 cup Basmati rice; 0.5 cup Chicken bone broth; 0.5 tbsp Olive oil; 0.25 oz Sliced almonds; 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; 1 clove Garlic

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

Grilled chicken breast served over a fragrant lemon-herb rice pilaf, finished with the satisfying crunch of toasted almond slivers.

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NUTRITION

Protein

46.1g

Fat

16.0g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Chicken bone broth

0.5 tbsp Olive oil

0.25 oz Sliced almonds

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

1 clove Garlic

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PREPARATION

1
Toast the sliced almonds in a small dry skillet over medium heat until they are golden and fragrant.
2
Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear until fully cooked.
3
In a medium saucepan, heat the olive oil and sauté the minced garlic until aromatic.
4
Add the Basmati rice to the pan and stir for one minute to lightly toast the grains.
5
Pour in the chicken bone broth, bring to a boil, then reduce heat to low and cover for 15 minutes.
6
Remove rice from heat, stir in the lemon juice, lemon zest, fresh parsley, and fresh dill.
7
Slice the chicken and serve it atop the pilaf, garnishing with the toasted almonds and remaining seasoning.