YOUR SOLIN GENERATED RECIPE
Fresh Herb-Citrus Rice Pilaf with Toasted Pine Nuts and Grilled Chicken
Enjoy a vibrant and satisfying one-plate meal featuring a fragrant herb and citrus-infused rice pilaf tossed with toasted pine nuts, complemented by tender grilled chicken. This dish offers a delightful balance of textures and flavors, with bright citrus notes, fresh herbs, and a satisfying crunch from the pine nuts – perfect for any meal of the day.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Long-Grain Brown Rice
1 tablespoon Pine Nuts
2 tablespoons Fresh Parsley
2 tablespoons Fresh Mint
2 tablespoons Lemon Juice
1 teaspoon Olive Oil
1 clove Garlic
Salt and Black Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Pat the chicken breast dry and season with salt and black pepper.
Grill the chicken breast for about 6-7 minutes on each side until fully cooked and slightly charred. Once done, let it rest and then slice it into strips or bite-size pieces.
While the chicken is grilling, heat the olive oil in a small pan over medium heat.
Add the minced garlic and lightly sauté until fragrant, about 30 seconds.
In a mixing bowl, combine the cooked brown rice with lemon juice, chopped parsley, chopped mint, and the sautéed garlic.
Toast the pine nuts in a dry skillet over medium-low heat until they are golden and fragrant, stirring frequently to avoid burning.
Gently fold the toasted pine nuts into the rice mixture and season with additional salt and pepper if needed.
Plate a serving of the herb-citrus rice pilaf and top with slices of grilled chicken.
Serve warm and enjoy the fresh, bright flavors of this balanced dish.