Crossed Grains
Chicken Breast with Herbed Rice–Angel Hair Pilaf
45 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Sometimes dinner is a tale of two starches. Tonight, we'll unite rice and pasta in a fragrant, rustic pilaf that puts your herb garden to work and your chicken breast to rest (properly, of course).
Ingredients
Yield
4
Instructions
- 01Pat chicken breasts dry, season generously with salt and black pepper on both sides.
- 02Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and sear until golden brown, about 4 minutes per side. Reduce heat to low, cover, and cook for 6-8 more minutes until just cooked through. Transfer to a plate and tent with foil to rest.
- 03In the same pan, add 2 tablespoons olive oil. Add minced shallot and cook over medium heat for 1 minute until softened and aromatic.
- 04Add broken angel hair pasta and toast, stirring frequently, until golden brown in spots, about 2 minutes.
- 05Add rinsed rice to the pan and stir until the grains look glossy, about 1 minute.
- 06Sprinkle in rosemary and tarragon, giving the pan a quick stir to bloom the herbs.
- 07Pour in water and a big pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until the rice and pasta are tender and liquid is absorbed.
- 08Turn off the heat and let the pilaf sit, covered, for 5 minutes.
- 09Fluff the pilaf with a fork. Stir in half the chopped chives, all the lemon zest, and most of the lemon juice. Taste, then season with salt, pepper, and more lemon juice if you like it zippier.
- 10Slice rested chicken breasts and serve atop the herbed rice-pasta pilaf. Garnish with remaining chives. Bask in the glory of your cross-grain triumph.
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