NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Basmati rice

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Low-sodium chicken broth

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh dill

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 medium skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and let it rest on a cutting board while you prepare the rice.

• 5

  In the same skillet, add the diced yellow onion and sauté for 3 minutes until softened and translucent.

• 6

  Add the minced garlic and dry basmati rice to the pan, stirring for 1 minute to lightly toast the grains.

• 7

  Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits.

• 8

  Bring the liquid to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

• 9

  Remove the pan from the heat and let the rice sit covered for 5 minutes before fluffing with a fork.

• 10

  Stir in the lemon zest, chopped parsley, fresh dill, and the remaining salt and pepper.

• 11

  Slice the rested chicken breast into strips and serve immediately over the warm lemon-herb rice pilaf.