YOUR SOLIN GENERATED RECIPE
Lemon Herb Rice Pilaf with Roasted Vegetables
Tender chicken breast and vibrant vegetables roasted to perfection, served over a zesty lemon-herb rice pilaf that bursts with bright citrus notes.
INGREDIENTS
5 oz chicken breast
0.25 cup dry white basmati rice
0.5 cup zucchini
0.5 cup red bell pepper
0.5 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
0.5 tsp lemon zest
1 tbsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
0.5 cup low-sodium chicken broth
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Dice the zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet with the chicken breast.
Drizzle half of the olive oil over the chicken and vegetables, then season with sea salt, black pepper, and dried oregano.
Roast for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.
While roasting, combine the dry rice and chicken broth in a small saucepan, bring to a boil, then cover and simmer on low for 15 minutes.
Fluff the cooked rice with a fork and stir in the remaining olive oil, lemon juice, lemon zest, and chopped fresh parsley.
Slice the roasted chicken and serve it alongside the vegetables over the fragrant lemon-herb pilaf.