How long does Zesty Lemon Herb Grilled Chicken with Wild Rice Pilaf take?

About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.

What can I use instead of chayote squash in the wild rice pilaf?

Swap it for courgette, which has a similar mild flavour and cooks just as quickly in the pan.

How do I keep chicken breast juicy in the air fryer?

Marinate it for the full 20 minutes, flip it midway and stop cooking as soon as it is done. Rest it for a few minutes before slicing.

Why cook the wild rice in vegetable stock?

Stock gives the wild rice a savoury depth that plain water cannot, so the pilaf tastes seasoned all the way through.

Zesty Lemon Herb Grilled Chicken With Wild Rice Pilaf Recipe

Name: Zesty Lemon Herb Grilled Chicken with Wild Rice Pilaf
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 350G Frohweins Chicken Breast Fillets Supremes Skinless; 1 Lemon - 1 Each; 140G Greenfields Mixed Herbs, 140G; 250G Tilda Wild Rice; - Biona Capers in Olive Oil; 50G Black Garlic Cloves, 50G; 100 g Oregano 100g; - Thyme Bunched Herb; 100 G Natco Paprika Powder; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g; 500 Ml Clearspring Organic Rapeseed Oil, 500Ml; 1 Piece Cucumber 1Pc; 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3; - Potts Vegetable Stock Can

American cuisine · 290 calories

Zesty Lemon Herb Grilled Chicken with Wild Rice Pilaf recipe

About this recipe

Zesty Lemon Herb Grilled Chicken with Wild Rice Pilaf is a delightful dinner option that combines bold flavors with balanced nutrition. The chicken is marinated in a tangy blend of lemon juice, olive oil, garlic, and herbs, then air-fried to perfection for a juicy and flavorful experience. Paired with a light and fragrant wild rice pilaf, loaded with fresh vegetables like carrots, cucumber, and chayote squash, this dish is as nutritious as it is satisfying. With 46g of protein per serving, it’s a fantastic choice for anyone looking to maintain energy and support muscle recovery. The air fryer ensures quick and hassle-free cooking, making this recipe ideal for busy evenings or meal prep. Serve it hot for a comforting yet energizing meal that’s perfect after a long day or a tough workout. Enjoy the zesty tang and herbaceous notes that bring a taste of American-inspired cuisine to your table.

Ingredients

350G Frohweins Chicken Breast Fillets Supremes Skinless
1 Lemon - 1 Each
140G Greenfields Mixed Herbs, 140G
250G Tilda Wild Rice
- Biona Capers In Olive Oil
50G Black Garlic Cloves, 50G
100 g Oregano 100g
- Thyme Bunched Herb
100 G Natco Paprika Powder
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g
500 Ml Clearspring Organic Rapeseed Oil, 500Ml
1 Piece Cucumber 1Pc
3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
- Potts Vegetable Stock Can

Instructions

1. In a bowl, combine lemon juice, olive oil, minced garlic, dried oregano, thyme, paprika, salt, and black pepper to create the marinade.
2. Coat the chicken breasts thoroughly with the marinade and let them sit for 20 minutes to absorb the flavors.
3. Preheat your air fryer to 180°C and lightly brush the grill tray with rapeseed oil.
4. Place the marinated chicken breasts in the air fryer and cook for 12-15 minutes, flipping midway, until golden and cooked through.
5. Rinse the wild rice under cold water and soak it for 15 minutes to remove excess starch.
6. Heat rapeseed oil in a saucepan and sauté diced carrots, cucumber, and chayote squash for 3-5 minutes until slightly tender.
7. Drain the rice and add it to the saucepan along with vegetable stock and Maldon Flakes Sea Salt.
8. Bring the mixture to a boil, then reduce heat to simmer, cover, and cook for 15 minutes or until the rice is fluffy and tender.
9. Let the cooked rice pilaf sit for 5 minutes and fluff with a fork for an airy texture.
10. Arrange the grilled chicken and rice pilaf on serving plates, garnished with a sprinkle of fresh herbs if desired.
11. Serve hot and enjoy the vibrant flavors and textures of this healthy, protein-packed dinner.

How to make Zesty Lemon Herb Grilled Chicken With Wild Rice Pilaf

Marinate the chicken. Combine lemon juice, olive oil, minced garlic, dried oregano, thyme, paprika, salt and black pepper. Coat the chicken breasts thoroughly and leave for 20 minutes.
Air fry the chicken. Preheat the air fryer to 180°C and brush the tray with rapeseed oil. Cook the chicken for 12-15 minutes, flipping midway, until golden and cooked through.
Soak rice and sauté. Rinse the wild rice and soak it for 15 minutes. Sauté the diced carrots, cucumber and chayote squash in rapeseed oil for 3-5 minutes until slightly tender.
Simmer the pilaf. Add the drained rice with vegetable stock and sea salt flakes, bring to the boil, then cover and simmer for 15 minutes until fluffy. Rest for 5 minutes and fluff with a fork.
Plate and serve. Arrange the chicken and rice pilaf on plates, garnish with a sprinkle of fresh herbs if desired, and serve hot.

Frequently asked questions

How long does Zesty Lemon Herb Grilled Chicken with Wild Rice Pilaf take?: About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.
Can I make Zesty Lemon Herb Grilled Chicken with Wild Rice Pilaf ahead?: Yes, the pilaf and chicken keep in the fridge for up to 3 days. Reheat until piping hot with a splash of stock to loosen the rice, then add fresh lemon.
What can I use instead of chayote squash in the wild rice pilaf?: Swap it for courgette, which has a similar mild flavour and cooks just as quickly in the pan.
How do I keep chicken breast juicy in the air fryer?: Marinate it for the full 20 minutes, flip it midway and stop cooking as soon as it is done. Rest it for a few minutes before slicing.
Why cook the wild rice in vegetable stock?: Stock gives the wild rice a savoury depth that plain water cannot, so the pilaf tastes seasoned all the way through.