YOUR SOLIN GENERATED RECIPE
Fresh Herb and Lemon Rice Pilaf with Toasted Pine Nuts and Chicken
Savor the bright, zesty flavors of lemon and fresh herbs in this rejuvenated rice pilaf where tender diced grilled chicken mingles with warm brown rice, toasted pine nuts, and a hint of garlic and onion. This well-balanced dish packages a delightful crunch and freshness, perfect for a nourishing meal any time of day.
INGREDIENTS
1/2 cup uncooked brown rice
3 oz grilled chicken breast, diced
1 tbsp toasted pine nuts
1/4 cup canned chickpeas, rinsed
1/4 cup chopped yellow onion
1 garlic clove, minced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
1 tbsp lemon juice
1 tsp olive oil
Salt and black pepper to taste
PREPARATION
Rinse and cook the brown rice according to package directions until tender, then fluff with a fork.
While the rice cooks, season the chicken breast lightly with salt and pepper and grill until cooked through. Dice the grilled chicken into bite-sized pieces.
In a small pan over medium heat, toast the pine nuts until they are golden and fragrant. Set aside.
In a medium skillet, heat the olive oil and sauté the chopped onion until softened, then add the minced garlic and cook briefly.
Stir in the rinsed chickpeas and let them warm through in the skillet.
Combine the cooked rice, sautéed onion mixture, and diced grilled chicken in a large bowl.
Mix in the lemon juice, chopped parsley, and dill. Season with additional salt and black pepper to taste.
Gently fold in the toasted pine nuts just before serving to retain their crunch.