Herbed Chicken with Brown Rice Pilaf is a delightful one-dish meal that combines tender chicken breasts seasoned with aromatic herbs, served alongside a flavorful brown rice pilaf enriched with raisins, almonds, and green onions. This dish not only promises ease and speed in preparation but also delivers on taste, making it a perfect choice for a quick lunch or dinner option that satisfies both adults and kids alike.
Recipe Details
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per Serving: 648.8 kcal
- Dietary Information:
- Fat: 25.3 g
- Saturated Fat: 5 g
- Cholesterol: 72.6 mg
- Sodium: 945.4 mg
- Carbohydrates: 70 g
- Fiber: 4.9 g
- Sugars: 11.6 g
- Protein: 35.8 g
- Fat: 25.3 g
Ingredients
- 2 cloves garlic, minced
- 1 cup brown rice
- 1 1/2 tsp ground cumin
- 2 cups chicken broth
- 3/4 cup water
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 2 boneless, skinless chicken breasts
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 1/4 cup chopped green onions
- 1 tbsp olive oil, divided
Instructions
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Prepare the Rice:
- Heat 1 tablespoon of olive oil in a saucepan over medium heat.
- Sauté minced garlic for about 2 minutes until fragrant.
- Add brown rice and ground cumin to the pan, stirring until the rice is well-coated with oil and spices.
- Pour in chicken broth, water, cayenne pepper, salt, and black pepper. Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low, cover the saucepan with a lid, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
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Prepare the Chicken:
- While the rice is cooking, mix Italian seasoning with additional salt and pepper.
- Sprinkle the seasoning mixture evenly over both sides of the chicken breasts, ensuring they are well-coated.
- In a separate frying pan, heat the remaining olive oil over medium-high heat.
- Add the seasoned chicken breasts to the pan and cook for about 5 minutes on each side, or until the chicken is cooked through and no longer pink in the center.
- Once cooked, remove the chicken from the pan, cover it with foil to keep warm, and let it rest.
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Finish the Rice Pilaf:
- Stir in the raisins and apricots into the cooked rice mixture. Cover the saucepan again and continue to simmer for an additional 5 to 10 minutes until the dried fruits are plump and the remaining liquid is absorbed.
- Gently fold in the slivered almonds and chopped green onions into the rice pilaf, ensuring they are evenly distributed.
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Serve:
- To serve, spoon a generous portion of the herbed brown rice pilaf onto each plate.
- Slice the cooked chicken breasts diagonally and fan the slices over the rice.
- Optionally, garnish with additional chopped green onions or fresh herbs for added flavor and presentation.
Recipe Tips
- Make-Ahead: The brown rice pilaf can be prepared ahead of time and reheated gently before serving. This makes it convenient for meal prepping or entertaining guests.
- Variations: Feel free to customize the recipe by adding other dried fruits such as cranberries or figs to the rice pilaf for a different flavor profile. You can also substitute almonds with pine nuts or pecans for added texture.
- Leftovers: Leftover rice pilaf can be transformed into a quick stir-fry by adding vegetables and protein of your choice, making it a versatile leftover dish.
Conclusion
Herbed Chicken with Brown Rice Pilaf not only offers a balanced nutritional profile but also combines the richness of herbs, the sweetness of dried fruits, and the crunch of almonds into a satisfying meal. Whether you’re cooking for a family dinner or meal-prepping for the week, this recipe is sure to become a favorite in your culinary repertoire, showcasing the versatility and ease of one-dish meals that are both delicious and nutritious.
