YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Spinach Rice Pilaf
Enjoy a delightful dinner that pairs tender seared chicken breast with a savory spinach rice pilaf. The dish features lightly seasoned chicken accompanied by a fragrant pilaf made with nutty brown rice, fresh spinach, diced onions, and carrots, all brought together with a hint of olive oil and a squeeze of lemon for brightness.
INGREDIENTS
5.5 oz Chicken Breast
1/2 cup dry Brown Rice
1 cup Fresh Spinach
1/4 cup diced Onion
1/4 cup diced Carrot
1 tsp Olive Oil
PREPARATION
Rinse the chicken breast and pat dry. Season lightly with salt, pepper, and any desired herbs.
Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side, or until it reaches an internal temperature of 165°F. Remove from the pan and let it rest.
While the chicken is resting, rinse the brown rice under cold water. In a small saucepan, combine the 1/2 cup dry brown rice with water (or low-sodium chicken broth for extra flavor) according to package instructions. Bring to a boil, then reduce heat to a simmer and cover. Cook until the rice is tender and water is absorbed, about 40-45 minutes.
In a separate pan, heat 1 tsp of olive oil over medium heat. Sauté the diced onion and carrot until they start to soften, about 3-4 minutes.
Add the fresh spinach to the vegetables and stir until wilted, about 1-2 minutes. Once the rice is cooked, incorporate it into the vegetable mixture to form your pilaf. Adjust seasoning with salt and pepper to taste. Optionally, add a squeeze of lemon for brightness.
Slice the seared chicken breast and serve it on a bed of the spinach rice pilaf. Enjoy your nutritious and flavorful dinner!