NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

0.5 tbsp Extra virgin olive oil

1 cup Zucchini

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into bite-sized pieces.

• 5

  In the same skillet, add the diced zucchini and minced garlic, sautéing for 3-4 minutes until the zucchini is tender-crisp.

• 6

  In a small bowl, whisk together the lemon juice, chopped parsley, and chopped dill.

• 7

  Add the cooked jasmine rice to the skillet with the zucchini and pour the herb-lemon mixture over the top, stirring to combine and warm through.

• 8

  Transfer the herbed rice and vegetables to a bowl and top with the sliced chicken breast.