YOUR SOLIN GENERATED RECIPE
Fresh Herb-Citrus Rice Pilaf with Toasted Pine Nuts
Enjoy a vibrant rice pilaf bursting with fresh herbs, citrus zest and juice, and the delightful crunch of toasted pine nuts. Tender pieces of grilled chicken elevate the protein profile, making this dish a balanced and aromatic option for any meal of the day.
INGREDIENTS
4 ounces Chicken Breast
0.75 cup cooked Brown Basmati Rice
1 tablespoon Pine Nuts
0.25 cup diced Red Bell Pepper
0.25 cup diced Yellow Onion
3 tbsp Fresh Mixed Herbs (Parsley, Mint, Cilantro)
2 tbsp Lemon Juice
1 tsp Orange Zest
1 tsp Extra Virgin Olive Oil
0.5 cup Low Sodium Chicken Broth
PREPARATION
Cook brown basmati rice according to package instructions, substituting half of the water with low sodium chicken broth to enrich the flavor.
While the rice cooks, toast pine nuts in a dry pan over medium heat until they become golden and fragrant, then set aside.
Season the chicken breast with salt and pepper, then grill over medium heat until cooked through, about 5-6 minutes per side. Once cooled, dice into bite-sized pieces.
In a large sauté pan, heat olive oil over medium heat and lightly sauté the diced onion and red bell pepper until they soften, about 3-4 minutes.
Add the cooked rice to the pan along with the fresh herbs, lemon juice, and orange zest. Stir well to combine.
Fold in the diced grilled chicken and toasted pine nuts. Adjust seasoning with salt and pepper to taste.
Serve warm, garnished with a sprinkle of additional fresh herbs if desired.