YOUR SOLIN GENERATED RECIPE
Tender chicken breast and basmati rice simmered in an aromatic herb-infused broth for a fluffy, savory pilaf that warms the palate.
INGREDIENTS
6 oz boneless skinless chicken breast
0.25 cup basmati rice
1 tsp extra virgin olive oil
0.25 cup yellow onion
0.25 cup carrot
1 clove garlic
0.5 cup low-sodium chicken broth
0.25 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Pat the chicken breast dry and cut into 1-inch bite-sized pieces, then season with half of the sea salt and black pepper.
Heat the olive oil in a small saucepan over medium heat. Add the chicken and cook for 3-4 minutes until lightly browned, then remove and set aside.
In the same pan, add the diced onion and carrot. Sauté for 3 minutes until the onion is translucent.
Add the minced garlic and dry basmati rice to the pan. Stir constantly for 1 minute to toast the rice until it smells fragrant.
Pour in the chicken broth and add the dried thyme and the remaining salt and pepper. Stir to combine and bring to a boil.
Return the chicken to the pan, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
Remove from heat and let the pilaf sit, covered, for 5 minutes to finish steaming.
Fluff the rice with a fork, garnish with freshly chopped parsley, and serve immediately.