Solo Chicken Breast and Rainbow Rice Recipe
Cook Time: 20 minutes
Prep Time: 1 hour
Total Time: 1 hour and 20 minutes
Description: Elevate your weeknight dinner experience with this delightful Solo Chicken Breast and Rainbow Rice recipe from lovewithrecipes.com. Immerse yourself in the succulent flavors of boneless skinless chicken breast paired with a vibrant medley of raw rice, vermouth, and an array of colorful vegetables. This dish, taking just over an hour from start to finish, promises to be a culinary masterpiece perfect for those seeking a low-cholesterol and protein-rich meal.
Ingredients:
- 1 boneless skinless chicken breast
- 1/3 cup raw rice
- 2/3 cup water
- 1/4 cup vermouth
- 1/8 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/4 onion
- 1/4 red bell pepper
- 1/4 green bell pepper
Nutritional Information (Per Serving):
- Calories: 881.5
- Fat Content: 57.7g
- Saturated Fat Content: 8.2g
- Cholesterol Content: 75.5mg
- Sodium Content: 151.6mg
- Carbohydrate Content: 60.1g
- Fiber Content: 3.9g
- Sugar Content: 4.9g
- Protein Content: 30.5g
Servings: 1
Instructions:
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In the afternoon, or at least one hour before making the dish, combine the olive oil, lemon juice, and lime juice. Place the chicken breast in a plastic bag, add the olive oil and juice mixture, then refrigerate for at least an hour.
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Ensure that the marinade thoroughly coats the meat. The subsequent steps should only take 20 minutes if followed in order.
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Remove the marinated chicken and place it on a hot grill. The total cooking time for the chicken will be 20 minutes, so proceed immediately to the next step.
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In a covered pan, add water to the rice and place it over a stove burner with a very low flame. The total heating time for the rice will be 15 minutes. After the chicken and rice have cooked for 10 minutes, turn the chicken breast over.
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While the chicken and rice continue cooking, chop the onion and bell peppers, setting them aside. After an additional 5 minutes of cooking the chicken (20 minutes in total), turn off the flame under the rice, but keep the cover on.
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Heat a small amount of butter and/or olive oil in a frying pan, sauté the onion and bell peppers until soft. After the chicken has cooked for an additional 5 minutes (20 minutes in total), remove it from the heat. Remove the cover on the rice and stir in the heated onion and bell pepper.
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Pour the rice mixture onto a plate and place the grilled chicken breast on top.
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Season with salt (lemon salt is recommended) and pepper to taste.
Savor the delightful combination of flavors and textures as you indulge in this Solo Chicken Breast and Rainbow Rice creation. Perfect for a special weeknight dinner, this recipe promises to be a feast for the senses, blending the succulence of chicken with the vibrant hues of rainbow rice. Enjoy each bite, and let the culinary journey unfold in your kitchen!
