YOUR SOLIN GENERATED RECIPE
Savory Chicken and Brown Basmati Skillet
Sautéed chicken breast and nutty brown basmati rice simmered with vibrant bell peppers in a fragrant, savory garlic-herb broth.
INGREDIENTS
5 oz chicken breast
0.5 cup brown basmati rice, cooked
0.5 tbsp extra virgin olive oil
0.5 cup red bell pepper
0.25 cup yellow onion
1 clove garlic
0.5 cup low-sodium chicken broth
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Dice the chicken breast into 1-inch bite-sized pieces and season evenly with smoked paprika, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken to the skillet and sear until golden brown on all sides, approximately 5-6 minutes, then remove the chicken and set it aside on a plate.
In the same skillet, add the diced onion and red bell pepper, sautéing for 3-4 minutes until the vegetables are tender-crisp and the onions are translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Pour in the chicken broth and add the cooked brown basmati rice, stirring to scrape up any flavorful browned bits from the bottom of the pan.
Return the chicken and any accumulated juices to the skillet, reduce the heat to low, and simmer for 3-5 minutes until the liquid is mostly absorbed.
Garnish the dish with freshly chopped parsley and serve immediately.