YOUR SOLIN GENERATED RECIPE
Fresh Herb and Lemon Rice Pilaf with Toasted Pine Nuts and Grilled Chicken
Enjoy a bright, herbaceous rice pilaf accented with zesty lemon, toasted pine nuts for crunch, and tender pieces of grilled chicken. This dish balances vibrant flavors and textures, delivering a delightful meal suitable for breakfast, lunch, or dinner.
INGREDIENTS
1/2 cup cooked Brown Rice
1/2 cup cooked Quinoa
3 ounces Grilled Chicken Breast
1 tablespoon Toasted Pine Nuts
3 tablespoons Fresh Mixed Herbs
2 tablespoons Lemon Juice
2 teaspoons Extra Virgin Olive Oil
Salt and Black Pepper to taste
PREPARATION
Prepare the grains by combining 1/2 cup cooked brown rice and 1/2 cup cooked quinoa in a large bowl.
In a small skillet, toast the pine nuts over medium heat until lightly browned and fragrant. Remove and set aside.
In another bowl, whisk together lemon juice, olive oil, salt, and pepper.
Add the fresh mixed herbs into the bowl with the grains.
Drizzle the lemon dressing over the rice and quinoa mixture; toss gently to combine all flavors.
Slice the grilled chicken breast into bite-sized pieces and fold them into the pilaf.
Top the pilaf with the toasted pine nuts and adjust seasoning if needed before serving.