Fresh Herb-Citrus Rice Pilaf with Toasted Pine Nuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb-Citrus Rice Pilaf with Toasted Pine Nuts

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Citrus Rice Pilaf with Toasted Pine Nuts

Enjoy a light yet protein-packed pilaf that marries the zesty brightness of citrus with fresh herbs and the nutty crunch of toasted pine nuts. Tender grilled chicken blends perfectly with fluffy basmati rice, all infused with aromatic vegetable broth and a splash of olive oil. A harmonious fusion of flavors and textures, this dish is a vibrant and satisfying meal.

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NUTRITION

436kcal
Protein
34.7g
Fat
13g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

1/2 cup dry Basmati Rice

1 tbsp Toasted Pine Nuts

1/4 cup Vegetable Broth

1 tsp Extra Virgin Olive Oil

1/2 Fresh Lemon

2 tbsp Fresh Orange Juice

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

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PREPARATION

  • 1

    Rinse the basmati rice under cool water until the water runs clear. Combine the rice and vegetable broth in a small saucepan and bring to a simmer. Cover and let cook on low heat until the rice is tender and liquid is absorbed, about 15-20 minutes.

  • 2

    While the rice is cooking, preheat a skillet over medium heat. Toast the pine nuts in the dry skillet, stirring frequently until golden and fragrant, about 2-3 minutes. Remove and set aside.

  • 3

    Prepare the citrus-herb dressing by combining the extra virgin olive oil, fresh orange juice, lemon juice and zest (squeeze the 1/2 lemon), chopped fresh parsley and basil in a small bowl.

  • 4

    Slice the grilled chicken breast into bite-sized pieces. If not already prepared, grill the chicken until cooked through, seasoning lightly with salt and pepper.

  • 5

    Fluff the cooked rice with a fork and transfer to a serving bowl. Gently fold in the citrus-herb dressing to evenly coat the rice.

  • 6

    Top the rice pilaf with sliced grilled chicken and sprinkle over the toasted pine nuts. Serve warm, garnished with additional fresh herbs if desired.

Fresh Herb-Citrus Rice Pilaf with Toasted Pine Nuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb-Citrus Rice Pilaf with Toasted Pine Nuts

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Citrus Rice Pilaf with Toasted Pine Nuts

Enjoy a light yet protein-packed pilaf that marries the zesty brightness of citrus with fresh herbs and the nutty crunch of toasted pine nuts. Tender grilled chicken blends perfectly with fluffy basmati rice, all infused with aromatic vegetable broth and a splash of olive oil. A harmonious fusion of flavors and textures, this dish is a vibrant and satisfying meal.

NUTRITION

436kcal
Protein
34.7g
Fat
13g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

1/2 cup dry Basmati Rice

1 tbsp Toasted Pine Nuts

1/4 cup Vegetable Broth

1 tsp Extra Virgin Olive Oil

1/2 Fresh Lemon

2 tbsp Fresh Orange Juice

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

PREPARATION

  • 1

    Rinse the basmati rice under cool water until the water runs clear. Combine the rice and vegetable broth in a small saucepan and bring to a simmer. Cover and let cook on low heat until the rice is tender and liquid is absorbed, about 15-20 minutes.

  • 2

    While the rice is cooking, preheat a skillet over medium heat. Toast the pine nuts in the dry skillet, stirring frequently until golden and fragrant, about 2-3 minutes. Remove and set aside.

  • 3

    Prepare the citrus-herb dressing by combining the extra virgin olive oil, fresh orange juice, lemon juice and zest (squeeze the 1/2 lemon), chopped fresh parsley and basil in a small bowl.

  • 4

    Slice the grilled chicken breast into bite-sized pieces. If not already prepared, grill the chicken until cooked through, seasoning lightly with salt and pepper.

  • 5

    Fluff the cooked rice with a fork and transfer to a serving bowl. Gently fold in the citrus-herb dressing to evenly coat the rice.

  • 6

    Top the rice pilaf with sliced grilled chicken and sprinkle over the toasted pine nuts. Serve warm, garnished with additional fresh herbs if desired.