Name: Garlic herb rice pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup long-grain white rice; 1/2 cup water; 2 cloves garlic, minced; 2 1/4 tsp extra virgin olive oil; 3/4 tsp salt; 1 1/2 tbsp fresh parsley, chopped; 2 tsp lemon juice; 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1/2 tsp black pepper

Nutrition

Per serving

467 calories

Protein: 46g; 39% of calories
Carbs: 40g; 34% of calories
Fat: 14g; 27% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

In a small pot, heat half the oil over medium heat. Add the rice and half the minced garlic. Cook for 2 minutes until the rice looks chalky and the garlic is fragrant.
Add the water and half the salt to the pot. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice simmers, season the chicken breast with the remaining salt and the black pepper.
In a nonstick skillet, heat the remaining oil over medium heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the thickest part is opaque in the center. Let the chicken rest for 3 minutes. Done when opaque in the center, 165°F.
Fluff the rice with a fork and stir in the remaining minced garlic, the chopped parsley, and half the lemon juice. Serve the chicken over the rice with the remaining lemon juice squeezed over the top.

Nutrition

Ingredients

Instructions

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