Lemon Herb Chicken and Rice Skillet

Ingredients

• 12.5 oz boneless skinless chicken breast, cubed
• 1.75 cups cooked white rice
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1.5 tbsp olive oil
• 2 tbsp lemon juice
• 3 tbsp fresh parsley, chopped
• 0.5 tsp fine salt

Instructions

1. Season the cubed chicken with the salt. Heat the olive oil in a large skillet over medium-high and sear the chicken 5 minutes, stirring once, until golden and cooked through, then push to one side.
2. Add the diced onion to the skillet and cook 3 minutes until soft and translucent, then stir in the minced garlic and cook 30 seconds until fragrant.
3. Add the cooked white rice and toss everything together for 2 minutes until the rice is heated through and coated in the pan juices.
4. Turn off the heat, stir in the lemon juice and most of the parsley, and finish with the remaining parsley on top.

Nutrition (per serving)

Calories

538

Protein

46 g

Fat

16 g

Carbs

50 g