YOUR SOLIN GENERATED RECIPE
Fresh Herb and Lemon Rice Pilaf with Toasted Pine Nuts and Grilled Chicken
Enjoy a vibrant and refreshing rice pilaf infused with zesty lemon, aromatic fresh herbs, and the crunch of toasted pine nuts, perfectly complemented by tender slices of grilled chicken. This dish is a delightful blend of textures and flavors, bringing together wholesome brown rice, the brightness of lemon and herbs, and a boost of lean protein, making it an ideal balanced meal for any time of the day.
INGREDIENTS
3 ounces Chicken Breast
1/2 cup uncooked Brown Rice
1 tablespoon Pine Nuts
1 teaspoon Extra Virgin Olive Oil
1 cup Low-Sodium Vegetable Broth
1 clove Garlic
1 tablespoon Lemon Juice
1/4 cup Fresh Parsley (chopped)
1/4 cup Fresh Mint (chopped)
PREPARATION
Rinse the brown rice thoroughly and drain well.
In a medium saucepan, heat the vegetable broth and bring to a simmer. Add the uncooked brown rice, cover, and cook over low heat for about 40-45 minutes, until the rice is tender and has absorbed most of the broth.
While the rice is cooking, preheat a grill pan or skillet over medium heat. Season the chicken breast with salt and pepper. Grill the chicken for 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes and then slice into strips.
In a small dry skillet, toast the pine nuts over medium-low heat for 2-3 minutes, stirring frequently until lightly golden and fragrant. Remove from heat and set aside.
In a large bowl, combine the cooked rice, chopped garlic, fresh parsley, and mint. Drizzle with olive oil and lemon juice, then gently toss to mix all the flavors together.
Plate the herb rice pilaf, top with the toasted pine nuts, and arrange the grilled chicken slices on top.
Serve warm and enjoy the fresh, zesty flavors!