YOUR SOLIN GENERATED RECIPE
Golden Herb-Roasted Chicken and Rice Pilaf
Pan-seared chicken breast roasted with aromatic turmeric and herbs, served over a fragrant, savory rice pilaf studded with tender vegetables.
INGREDIENTS
5 oz chicken breast
0.25 cup white rice
0.5 cup chicken broth
0.5 tbsp extra virgin olive oil
0.25 cup yellow onion
0.25 cup carrots
0.25 cup frozen peas
0.5 tsp ground turmeric
0.25 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Season the chicken breast evenly with sea salt, black pepper, and dried thyme.
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.
Remove the chicken from the skillet and let it rest on a cutting board.
In the same skillet, add the diced onion, carrots, and minced garlic, sautéing for 3 minutes until the vegetables begin to soften.
Add the white rice and ground turmeric to the skillet, stirring for 1 minute to toast the rice grains.
Pour in the chicken broth and bring to a boil; then reduce heat to low, cover, and simmer for 15 minutes.
Stir in the frozen peas during the last 2 minutes of cooking to warm them through.
Slice the rested chicken into strips and serve it over the fluffy golden rice pilaf.