Lemon Herb Rice Pilaf with Seared Chicken

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

Lemon Herb Rice Pilaf with Seared Chicken

YOUR SOLIN GENERATED RECIPE

Lemon Herb Rice Pilaf with Seared Chicken

Sautéed chicken breast and fragrant basmati rice simmered in a zesty lemon-herb broth, finished with a vibrant burst of fresh dill and parsley.

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NUTRITION

410kcal
Protein
53.9g
Fat
11.2g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.25 cup basmati rice

0.5 cup chicken bone broth

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 tbsp fresh parsley

1 tsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from the pan and set aside.

  • 3

    In the same skillet, add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant.

  • 4

    Stir in the dry basmati rice and toast for one minute to enhance the nutty flavor.

  • 5

    Pour in the chicken bone broth and lemon juice, bring to a boil, then reduce heat to low and simmer covered for 15 minutes until the liquid is absorbed.

  • 6

    Remove from heat, stir in the baby spinach until wilted, then fold in the cooked chicken, lemon zest, fresh parsley, and fresh dill before serving.

Lemon Herb Rice Pilaf with Seared Chicken

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

Lemon Herb Rice Pilaf with Seared Chicken

YOUR SOLIN GENERATED RECIPE

Lemon Herb Rice Pilaf with Seared Chicken

Sautéed chicken breast and fragrant basmati rice simmered in a zesty lemon-herb broth, finished with a vibrant burst of fresh dill and parsley.

NUTRITION

410kcal
Protein
53.9g
Fat
11.2g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.25 cup basmati rice

0.5 cup chicken bone broth

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 tbsp fresh parsley

1 tsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from the pan and set aside.

  • 3

    In the same skillet, add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant.

  • 4

    Stir in the dry basmati rice and toast for one minute to enhance the nutty flavor.

  • 5

    Pour in the chicken bone broth and lemon juice, bring to a boil, then reduce heat to low and simmer covered for 15 minutes until the liquid is absorbed.

  • 6

    Remove from heat, stir in the baby spinach until wilted, then fold in the cooked chicken, lemon zest, fresh parsley, and fresh dill before serving.