YOUR SOLIN GENERATED RECIPE
Fresh Herb and Lemon Basmati Rice Pilaf with Chicken
Savor a bright and aromatic pilaf where tender basmati rice meets a medley of fresh herbs, zesty lemon, and perfectly seasoned chicken. Each bite bursts with light, refreshing flavors balanced by the natural sweetness of sautéed onions and garlic, creating a dish that’s as beautiful as it is nourishing.
INGREDIENTS
4.5 oz Chicken Breast
1/3 cup uncooked Basmati Rice
1 tsp Olive Oil
1/4 cup diced Onion
1 clove Garlic, minced
1/2 cup Low-sodium Chicken Broth
2 tbsp Lemon Juice
2 tbsp Fresh Parsley
1 tbsp Fresh Dill
Salt and Pepper to taste
PREPARATION
Rinse the basmati rice under cold water until the water runs clear. Set aside.
Season the chicken breast lightly with salt and pepper. In a nonstick skillet over medium heat, add a touch of olive oil and cook the chicken until golden brown and no longer pink in the center, about 4-5 minutes per side. Once cooked, remove and let rest before slicing.
In a saucepan, heat 1 tsp olive oil over medium heat. Sauté the diced onion until translucent, then add the minced garlic and cook for another minute until fragrant.
Add the rinsed basmati rice to the saucepan, stirring to combine with the onion and garlic. Toast the rice lightly for about 2 minutes.
Pour in the low-sodium chicken broth and bring the mixture to a simmer. Cover and let it cook on low heat until the rice is tender and liquid absorbed, about 15 minutes.
Once the rice is cooked, stir in the fresh lemon juice, chopped parsley, and dill. Adjust salt and pepper to taste.
Plate the rice pilaf and top with sliced chicken breast. Garnish with an extra sprinkle of fresh herbs if desired.