Name: Lemon Herb Rice Pilaf with Pan-Seared Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.25 cup dry basmati rice; 0.5 cup low-sodium chicken broth; 1 tsp olive oil; 1 tbsp fresh lemon juice; 0.5 tsp lemon zest; 1 tbsp fresh parsley; 1 tsp fresh dill; 2 tbsp raw yellow onion; 1 whole garlic clove; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup raw baby spinach

Nutrition

Per serving

496 calories

Protein: 51g; 42% of calories
Carbs: 46g; 38% of calories
Fat: 10g; 19% of calories

Instructions

Prep 10 min · Cook 20 min

Pat the chicken breast dry and season both sides with half of the sea salt and black pepper.
Heat the olive oil in a small skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side until the internal temperature reaches 165°F. Remove chicken from the pan and let it rest.
In the same skillet, add the finely diced onion and minced garlic. Sauté for 2 minutes until translucent and fragrant.
Stir in the dry basmati rice and cook for 1 minute to lightly toast the grains.
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes or until the liquid is fully absorbed.
Remove the skillet from the heat. Stir in the baby spinach, lemon juice, lemon zest, chopped parsley, dill, and the remaining salt and pepper. The heat from the rice will wilt the spinach.
Slice the rested chicken breast and serve it immediately over the fluffy lemon herb rice pilaf.

Nutrition

Ingredients

Instructions

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