Chicken Breast w/ Veggies & Rice Pilaf
Serves 6
We love eating chicken breasts at our house. They can be cooked in any form and it will all be gone. I wanted to create a healthy and filling meal that everyone would enjoy. This recipe has three components to it, but it is not complicated at all. The method for the vegetables is one that I use frequently as it is easy and delicious. The rice pilaf takes minutes to make and the chicken stock gives it the perfect taste to compliment the rest of the meal. It looks pretty on a platter, but can also be served separately in three dishes.
We love eating chicken breasts at our house. They can be cooked in any form and it will all be gone. I wanted to create a healthy and filling meal that everyone would enjoy. This recipe has three components to it, but it is not complicated at all. The method for the vegetables is one that I use frequently as it is easy and delicious. The rice pilaf takes minutes to make and the chicken stock gives it the perfect taste to compliment the rest of the meal. It looks pretty on a platter, but can also be served separately in three dishes.
What You Need:
For The Chicken Breast:
6 chicken breasts
2 tbs olive oil
½ tsp black pepper
Salt to taste
¼ cup BBQ sauce of your choice
For the Vegetables:
½ cup broccoli
½ cup cauliflower
½ cup green beans
½ cup carrots
½ cup red pepper cubed
½ cup mushrooms sliced
½ cup baby corn
4 tbs Olive oil
Salt to taste
1 tsp black pepper
For The Rice Pilaf:
2 cups basmati rice soaked for 10mins
2 tbs canola oil
3 cups chicken stock
Salt to taste
How To:
1. Marinate chicken breast with olive oil, salt, black pepper and BBQ sauce for 1 hour.
2. Pan fry or grill for 7-10mins on low until fully cooked. Set aside.
3. Using the same pan, stir fry the vegetables in oil on medium. Add salt and black pepper and cook for about 8 mins.
4. Do not overcook the vegetables. They should not become mushy and break.
5. Use a pot with a tight lid to make the rice.
6. Drain the water from the soaked rice.
7. On medium heat, pan fry the rice in oil for about 2 mins.
8. Add chicken stock and salt and cook on medium heat until the rice comes to a boil.
9. Put on the lid and cook on low for about 10 mins until the rice becomes fluffy.
10. This method allows the rice to get the flavour from the chicken stock in every grain.
11. Serve on a platter.
ENJOY
For The Chicken Breast:
6 chicken breasts
2 tbs olive oil
½ tsp black pepper
Salt to taste
¼ cup BBQ sauce of your choice
For the Vegetables:
½ cup broccoli
½ cup cauliflower
½ cup green beans
½ cup carrots
½ cup red pepper cubed
½ cup mushrooms sliced
½ cup baby corn
4 tbs Olive oil
Salt to taste
1 tsp black pepper
For The Rice Pilaf:
2 cups basmati rice soaked for 10mins
2 tbs canola oil
3 cups chicken stock
Salt to taste
How To:
1. Marinate chicken breast with olive oil, salt, black pepper and BBQ sauce for 1 hour.
2. Pan fry or grill for 7-10mins on low until fully cooked. Set aside.
3. Using the same pan, stir fry the vegetables in oil on medium. Add salt and black pepper and cook for about 8 mins.
4. Do not overcook the vegetables. They should not become mushy and break.
5. Use a pot with a tight lid to make the rice.
6. Drain the water from the soaked rice.
7. On medium heat, pan fry the rice in oil for about 2 mins.
8. Add chicken stock and salt and cook on medium heat until the rice comes to a boil.
9. Put on the lid and cook on low for about 10 mins until the rice becomes fluffy.
10. This method allows the rice to get the flavour from the chicken stock in every grain.
11. Serve on a platter.
ENJOY
