YOUR SOLIN GENERATED RECIPE
Saffron Chicken and Yellow Rice Skillet
Savor the warm, aromatic blend of saffron-infused chicken mingling with vibrant yellow rice and colorful vegetables in this one-pan skillet dish. The tender chicken breast is perfectly cooked and complemented by a medley of sautéed onions, bell peppers, and garlic, all simmered in a fragrant, low-sodium chicken broth, creating an irresistible meal that feels as comforting as it is nutritious.
INGREDIENTS
6 ounces Chicken Breast
1/2 cup cooked Brown Rice
1 teaspoon Extra Virgin Olive Oil
1 medium Yellow Bell Pepper
1/2 medium Yellow Onion
2 cloves Garlic
1 pinch Saffron Threads
1/2 cup Low-Sodium Chicken Broth
PREPARATION
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.
Heat the olive oil in a large skillet over medium heat. Sauté the chopped yellow onion and minced garlic for about 2 minutes until fragrant.
Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 4-5 minutes.
Stir in the diced yellow bell pepper and cook for another 2 minutes.
Sprinkle in the saffron threads, then pour in the low-sodium chicken broth and add the cooked brown rice. Stir well to combine all the ingredients.
Reduce heat to low, cover the skillet, and let it simmer for another 5 minutes to allow the flavors to meld together.
Give the dish a final stir, adjust seasoning if needed, and serve warm.