Name: Chicken and rice pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup white rice; 1 1/2 tsp canola oil; 1/2 cup chicken broth; 3/4 medium carrot, diced; 3 1/2 tbsp frozen peas; 1/4 medium yellow onion, finely diced; 1 clove garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

458 calories

Protein: 46g; 40% of calories
Carbs: 44g; 38% of calories
Fat: 11g; 21% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the oil in a small saucepan over medium-high heat. Season the chicken with half the salt and pepper, then brown it for 3 minutes. Remove the chicken and set it aside on a plate.
In the same pan, add the onion and carrot. Cook until the onion is soft, about 4 minutes. Stir in the garlic and rice, and cook for 1 minute until the rice is lightly toasted.
Pour in the broth and the remaining salt and pepper. Return the chicken and any juices to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Scatter the frozen peas over the rice, cover, and take the pan off the heat. Let it sit for 5 minutes, until the peas are hot and the rice has absorbed all the broth.
Uncover and check that the chicken is white throughout and cooked to 165°F. Stir in the lemon juice and fluff the rice with a fork to mix in the peas and chicken. Taste and add more salt if needed before serving.

Nutrition

Ingredients

Instructions

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