Herb-Spiced Jollof Rice with Roasted Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spiced Jollof Rice with Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Jollof Rice with Roasted Chicken

Savor a vibrant twist on a West African classic, where succulent roasted chicken meets a fragrant, herb-infused tomato jollof rice. This dish delivers a harmonious blend of savory spices, tangy tomato, and the natural sweetness of red bell peppers that truly excites the palate, while keeping the recipe balanced and nutritious.

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NUTRITION

488kcal
Protein
38.7g
Fat
8.8g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cooked parboiled long grain rice

2 tbsp Tomato Paste

1/2 medium Red Bell Pepper

1/4 medium Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 Garlic clove

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the chicken.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and the mixed dried herbs. Lightly rub with olive oil.

  • 3

    Place the seasoned chicken on a baking tray lined with parchment paper. Roast for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken is roasting, heat a small pan with a drizzle of olive oil over medium heat. Sauté the minced garlic and diced onion until fragrant and translucent.

  • 5

    Add the tomato paste and diced red bell pepper to the pan, stirring well to combine with the aromatics. Allow the mixture to cook for 2-3 minutes.

  • 6

    Stir in the cooked long grain rice, ensuring that the tomato-herb mixture evenly coats the rice. Simmer for an additional 3-4 minutes to let the flavors meld.

  • 7

    Once the chicken is done, slice it into strips and serve atop or alongside the vibrant jollof rice.

  • 8

    Garnish with a sprinkle of extra herbs if desired and enjoy your balanced meal.

Herb-Spiced Jollof Rice with Roasted Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spiced Jollof Rice with Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Jollof Rice with Roasted Chicken

Savor a vibrant twist on a West African classic, where succulent roasted chicken meets a fragrant, herb-infused tomato jollof rice. This dish delivers a harmonious blend of savory spices, tangy tomato, and the natural sweetness of red bell peppers that truly excites the palate, while keeping the recipe balanced and nutritious.

NUTRITION

488kcal
Protein
38.7g
Fat
8.8g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cooked parboiled long grain rice

2 tbsp Tomato Paste

1/2 medium Red Bell Pepper

1/4 medium Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 Garlic clove

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the chicken.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and the mixed dried herbs. Lightly rub with olive oil.

  • 3

    Place the seasoned chicken on a baking tray lined with parchment paper. Roast for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken is roasting, heat a small pan with a drizzle of olive oil over medium heat. Sauté the minced garlic and diced onion until fragrant and translucent.

  • 5

    Add the tomato paste and diced red bell pepper to the pan, stirring well to combine with the aromatics. Allow the mixture to cook for 2-3 minutes.

  • 6

    Stir in the cooked long grain rice, ensuring that the tomato-herb mixture evenly coats the rice. Simmer for an additional 3-4 minutes to let the flavors meld.

  • 7

    Once the chicken is done, slice it into strips and serve atop or alongside the vibrant jollof rice.

  • 8

    Garnish with a sprinkle of extra herbs if desired and enjoy your balanced meal.