NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup basmati rice

1 cup chicken bone broth

0.5 tbsp extra virgin olive oil

1 clove garlic

2 tbsp yellow onion

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

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized cubes, then season with half of the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a medium saucepan over medium heat and sauté the chicken until golden brown on all sides, then remove and set aside.

• 3

  In the same pan, add the finely diced yellow onion and minced garlic, cooking for 2-3 minutes until soft and aromatic.

• 4

  Add the dry basmati rice to the pan and stir for 1 minute to lightly toast the grains.

• 5

  Pour in the chicken bone broth and bring the mixture to a boil.

• 6

  Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes until the liquid is fully absorbed.

• 7

  Turn off the heat and let the rice sit covered for 5 minutes to steam.

• 8

  Remove the lid, fluff the rice with a fork, and stir in the cooked chicken, fresh parsley, fresh dill, lemon juice, and lemon zest.

• 9

  Season with the remaining salt and pepper and serve immediately.