Fresh Herb and Lemon Basmati Rice Pilaf with Grilled Chicken

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

Fresh Herb and Lemon Basmati Rice Pilaf with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Fresh Herb and Lemon Basmati Rice Pilaf with Grilled Chicken

A vibrant twist on traditional rice pilaf, bursting with fresh herbs, zesty lemon juice, and tender grilled chicken. This dish offers a delightful balance of texture and flavor, where fragrant basmati rice mingles with sautéed onion, garlic, and a medley of parsley and mint, finished with a light drizzle of olive oil and a splash of low-sodium chicken broth to keep it moist. Perfect for a light yet satisfying breakfast, lunch, or dinner.

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NUTRITION

479kcal
Protein
41.3g
Fat
9.2g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup dry Basmati Rice (yields about 1 cup cooked)

2 tablespoons Fresh Lemon Juice

1/4 cup chopped Fresh Parsley

1/4 cup chopped Fresh Mint

1 teaspoon Olive Oil

1/4 cup chopped Onion

1 clove Garlic

1/2 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper, then grill on medium-high heat until fully cooked (about 5-6 minutes per side) and set aside to rest before slicing into bite-sized pieces.

  • 2

    Rinse the basmati rice under cool water until the water runs clear. This removes excess starch for a fluffier pilaf.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they become fragrant and translucent, about 2-3 minutes.

  • 4

    Add the rinsed basmati rice to the saucepan and toast lightly for another minute to infuse the oil with rice flavor.

  • 5

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Cover and cook for about 15 minutes or until the rice is tender and the liquid is absorbed.

  • 6

    Once the rice is cooked, stir in the fresh lemon juice, chopped parsley, and chopped mint. Adjust seasoning with salt and pepper if needed.

  • 7

    Gently fold in the sliced grilled chicken, ensuring the flavors meld well. Serve warm and enjoy the bright, herbaceous flavors of this balanced dish.

Fresh Herb and Lemon Basmati Rice Pilaf with Grilled Chicken

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

Fresh Herb and Lemon Basmati Rice Pilaf with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Fresh Herb and Lemon Basmati Rice Pilaf with Grilled Chicken

A vibrant twist on traditional rice pilaf, bursting with fresh herbs, zesty lemon juice, and tender grilled chicken. This dish offers a delightful balance of texture and flavor, where fragrant basmati rice mingles with sautéed onion, garlic, and a medley of parsley and mint, finished with a light drizzle of olive oil and a splash of low-sodium chicken broth to keep it moist. Perfect for a light yet satisfying breakfast, lunch, or dinner.

NUTRITION

479kcal
Protein
41.3g
Fat
9.2g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup dry Basmati Rice (yields about 1 cup cooked)

2 tablespoons Fresh Lemon Juice

1/4 cup chopped Fresh Parsley

1/4 cup chopped Fresh Mint

1 teaspoon Olive Oil

1/4 cup chopped Onion

1 clove Garlic

1/2 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Season the chicken breast with salt and pepper, then grill on medium-high heat until fully cooked (about 5-6 minutes per side) and set aside to rest before slicing into bite-sized pieces.

  • 2

    Rinse the basmati rice under cool water until the water runs clear. This removes excess starch for a fluffier pilaf.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they become fragrant and translucent, about 2-3 minutes.

  • 4

    Add the rinsed basmati rice to the saucepan and toast lightly for another minute to infuse the oil with rice flavor.

  • 5

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Cover and cook for about 15 minutes or until the rice is tender and the liquid is absorbed.

  • 6

    Once the rice is cooked, stir in the fresh lemon juice, chopped parsley, and chopped mint. Adjust seasoning with salt and pepper if needed.

  • 7

    Gently fold in the sliced grilled chicken, ensuring the flavors meld well. Serve warm and enjoy the bright, herbaceous flavors of this balanced dish.