Best 4 Broccoli Rice Pilaf With Grilled Chicken Breasts Recipes
Tantalize your taste buds with a culinary journey to the Mediterranean, where flavors dance harmoniously in every bite. Embark on a delightful escapade with our Broccoli Rice Pilaf with Grilled Chicken Breasts, a symphony of textures and tastes that will leave you craving for more. This wholesome dish combines the vibrant crunch of broccoli, the fluffy tenderness of rice, and the succulent juiciness of grilled chicken, all harmoniously united by a medley of aromatic herbs and spices. As a delightful complement, discover the tantalizing Feta and Mint Stuffed Grape Leaves, where tangy feta cheese and refreshing mint mingle effortlessly within tender grape leaves, creating a symphony of flavors that will transport you to the heart of Greece. Indulge in the Mediterranean Lentil Salad, a vibrant tapestry of colors and textures, where lentils, fresh vegetables, and herbs unite in a symphony of flavors, drizzled with a zesty lemon-tahini dressing. Brace yourself for a culinary adventure that will awaken your senses and leave you utterly captivated.
Let's cook with our recipes!
GRILLED CHICKEN & VEGGIES OVER RICE
Fire up the grill, and pair grilled chicken with our Cheddar Broccoli and vegetable rice.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Blend Spread with Italian seasoning in small bowl.
- Brush chicken and vegetables with seasoning mixture.
- Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.
Nutrition Facts : Calories 840.6 calories, Carbohydrate 18.7 g, Cholesterol 213 mg, Fat 49.6 g, Fiber 7.5 g, Protein 58.9 g, SaturatedFat 16.3 g, Sodium 279.3 mg, Sugar 4.1 g
SEARED CHICKEN BREAST WITH RICE PILAF
Steps:
- For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside.
- Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F.
- Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes.
- For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork.
- To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using.
CHICKEN ON RAINBOW RICE
Chicken breasts can be used for a variety of interesting meals, says Bill Hilbrich of St. Cloud, Minnesota. For this delightful entree, Bill enhances them with a lightly seasoned marinade and rice pilaf.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a small resealable plastic bag, combine the oil and lime juice; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. Meanwhile, in a skillet, saute onion and peppers in butter until tender. Stir in the rice, salt and pepper; heat through. Serve with chicken.
Nutrition Facts :
BROCCOLI RICE PILAF WITH GRILLED CHICKEN BREASTS
Please the crowd around your table with the savory flavors of our recipe for Broccoli Rice Pilaf with Grilled Chicken Breasts.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients until blended; combine 1/2 cup cream cheese mixture and 2 Tbsp. broth until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
- Meanwhile, bring remaining broth and vegetables to boil in medium saucepan. Stir in rice; return to boil. Cover; simmer on medium-low heat 5 min. Remove from heat; stir in remaining cream cheese mixture. Let stand, covered, 5 min.
- Serve chicken over rice mixture.
Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
Tips:
- Prep ahead: Wash and chop the broccoli florets and stems, marinate the chicken breasts, and cook the rice according to the package instructions. This will save time when you're ready to assemble the pilaf.
- Use a food processor: If you don't have a food processor, you can grate the broccoli florets and stems using a box grater. However, a food processor will make the job much easier and faster.
- Don't overcook the broccoli: The broccoli should be tender but still have a slight crunch to it. Overcooking will make it mushy.
- Use a non-stick skillet: This will help prevent the rice and broccoli from sticking to the pan.
- Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a sprinkle of grated Parmesan cheese for extra flavor.
Conclusion:
This broccoli rice pilaf with grilled chicken breasts is a healthy and delicious meal that's perfect for a weeknight dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this pilaf a try.
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