NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh dill

1 whole Garlic clove

2 tbsp Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Heat the olive oil in a skillet over medium-high heat and sear the chicken until cooked through, then set aside to rest.

• 3

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

• 4

  Add the dry basmati rice to the saucepan and toast for one minute, stirring constantly.

• 5

  Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 6

  Remove rice from heat and stir in the lemon juice, lemon zest, fresh parsley, fresh dill, and remaining salt and pepper.

• 7

  Slice the chicken and serve it atop the fluffy, herb-flecked rice pilaf.