YOUR SOLIN GENERATED RECIPE
Savory Garlic Herb Rice Pilaf
Pan-seared chicken breast tossed with aromatic basmati rice and sweet peas, creating a fragrant and fluffy pilaf infused with garlic and thyme.
INGREDIENTS
3.5 oz chicken breast
0.25 cup basmati rice
1 tsp olive oil
0.25 cup yellow onion
1 clove garlic
0.5 cup chicken broth
0.25 cup green peas
0.25 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Cut the chicken breast into bite-sized cubes and season with the sea salt and black pepper.
Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, then remove from the pan and set aside.
In the same skillet, add the diced yellow onion and sauté for 3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the dry basmati rice and dried thyme to the skillet, stirring for 1 minute to lightly toast the grains.
Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
Remove from heat and let the rice sit covered for 5 minutes. Fluff the rice with a fork.
Gently fold in the cooked chicken and the green peas, allowing the residual heat to warm the peas through.
Garnish with freshly chopped parsley and serve warm.