Golden Herb Chicken And Rice Bowl Recipe

French cuisine · 785 calories

Golden Herb Chicken and Rice Bowl recipe

About this recipe

Start your day with the Golden Herb Chicken and Rice Bowl, a French-inspired breakfast that’s as satisfying as it is nutritious. Tender chicken breasts are seasoned with aromatic thyme, parsley, and chili flakes, then pan-seared to golden perfection. Served atop a bed of fluffy garlic-infused basmati rice, this bowl is packed with 56g of protein and 180g of carbohydrates, making it perfect for fueling your morning workout or simply keeping you energized throughout the day. The dish is a feast for the senses, with its vibrant colors, fragrant herbs, and a touch of spice, all coming together in harmony. Cooking is straightforward, with simple steps like searing the chicken and simmering the rice. Whether you’re meal-prepping for the week or enjoying a fresh morning meal, this bowl will keep you coming back for more. Pair it with a refreshing beverage for the ultimate breakfast experience!

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 ml Oleev Olivana Natural Olive Oil (Bottle)
  • 100 g Garlic - Single Clove
  • 10 g Thyme
  • 50 g Parsley Leaves
  • - Red Chilli
  • 25 g Whole Black Pepper
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the basmati rice under cold water until the water runs clear, then set aside to drain.
  2. 2. Heat 15 ml of olive oil in a deep pan over medium heat and sauté minced garlic until fragrant, about 1 minute.
  3. 3. Add the rinsed rice to the pan and stir gently to coat the grains in the garlic-infused oil.
  4. 4. Pour 360 ml of water into the pan, add a pinch of salt, and bring to a boil before reducing heat to low and covering the pan.
  5. 5. Cook the rice for 12-15 minutes until tender, then fluff with a fork and set aside.
  6. 6. Season the chicken breasts with thyme, parsley, black pepper, chili flakes, and a pinch of salt.
  7. 7. Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken breasts for 3 minutes on each side.
  8. 8. Lower the heat to medium and cook the chicken for an additional 10 minutes, turning occasionally, until fully cooked and juices run clear.
  9. 9. Slice the chicken breasts into bite-sized pieces and arrange them over the cooked rice in serving bowls.
  10. 10. Garnish the bowls with chopped parsley and an extra sprinkle of chili flakes for a burst of flavor.