Lemon-Garlic Chicken with Yellow Rice and Broccoli

INGREDIENTS

• 2 tablespoons butter (or olive oil)
• 1/2 cup onion, chopped
• 1 clove garlic, minced or pressed
• 1 teaspoon ground turmeric
• 1 cup jasmine rice (or basmati rice)
• 2 cups chicken stock
• 1 teaspoon kosher salt
• 1 bay leaf

DIRECTIONS

1. Saute onion in butter over medium high heat until tender.
2. Add garlic and saute another minute.
3. Add remaining ingredients, bring to a boil, reduce to simmer, cover, and let cook for 20 minutes.
4. Remove lid, discard bay leaf, fluff, and serve.

Nutritional Information

INGREDIENTS

• 1/4 cup olive oil
• 8 cloves garlic, minced or pressed
• 1/3 cup dry white wine
• 1 1/2 teaspoons oregano
• 1 lemon
• 1 1/2 pounds boneless skinless chicken breasts
• kosher salt and pepper

DIRECTIONS

1. Preheat oven to 400.
2. In a small bowl, add olive oil, garlic, white wine, and oregano.
3. Using a microplane or fine grater, zest the lemon into the bowl – about 1 teaspoon.
4. Cut lemon in half and squeeze juice into the bowl.
5. Stir to combine.
6. Lightly grease a baking dish and arrange chicken such that they are not touching.
7. Pour lemon-garlic mixture over the chicken, season generously with salt and pepper, and transfer the dish to the center rack of the oven.
8. Bake for 20 minutes. Poke in the thickest part and if juices run clear, remove from the oven and let rest a few minutes. Otherwise, continue cooking until juices run clear. Be careful not to overcook.
9. Serve chicken with pan juices.

Nutritional Information

INGREDIENTS

• 1 pound broccoli, cut into florets
• kosher salt, to taste
• pepper, to taste

DIRECTIONS

1. Place broccoli and about 1/2 cup water in a lidded microwavable dish.
2. Microwave on high for 4-5 minutes or until broccoli is bright green and tender.
3. Carefully drain water and season with salt and pepper.

Nutritional Information