Zesty Lemon Herb Grilled Chicken With Wild Rice Pilaf Recipe

American cuisine · 1 servings · 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

  • 1 Piece Cucumber 1Pc
  • - Thyme Bunched Herb
  • 100 G Natco Paprika Powder
  • 100G Heera Black Pepper Powder 100g
  • - Potts Vegetable Stock Can
  • 100 g Oregano 100g
  • - Fresh Asian Chayote / Chow Chow
  • 500 Ml Clearspring Organic Rapeseed Oil, 500Ml
  • 400G Greenfield Himalayan Salt Fine 400G
  • 350G Frohweins Chicken Breast Fillets Supremes Skinless
  • 1 Lemon - 1 Each
  • 1 Garlic Bulb - 1 Each
  • 1 Kg Carrot 1Kg
  • 250G Tilda Wild Rice
  • 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

  1. 1. In a bowl, combine the juice of the lemon, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp thyme, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. 2. Coat the chicken breasts thoroughly with the marinade and let them sit for 20 minutes to absorb the flavors.
  3. 3. Preheat your air fryer to 180°C and lightly brush the grill tray with 1 tsp rapeseed oil.
  4. 4. Place the marinated chicken breasts in the air fryer and cook for 12-15 minutes, flipping midway, until golden and cooked through.
  5. 5. Rinse the wild rice under cold water and soak it for 15 minutes.
  6. 6. Heat 1 tbsp rapeseed oil in a saucepan and saute diced carrots, cucumber, and chayote squash for 3-5 minutes until slightly tender.
  7. 7. Drain the rice and add it to the saucepan along with 600 ml vegetable stock and 1/2 tsp salt.
  8. 8. Bring the mixture to a boil, then reduce heat to simmer, cover, and cook for 35-40 minutes (check the pack) or until the rice grains have split and are tender, topping up with a little water if needed.
  9. 9. Let the cooked rice pilaf sit for 5 minutes and fluff with a fork for an airy texture.
  10. 10. Arrange the grilled chicken and rice pilaf on serving plates and serve hot.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.