Double Carbo-Loaded
Chicken with Herby Lemon Rice-Angel Hair Pilaf
45 minutes
Serves 4
DinnerGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Ever wondered what would happen if rice and pasta joined forces? This Mediterranean-inspired pilaf unites both, with aromatic herbs and a zippy lemon finish.
Ingredients
Yield
4
Instructions
- 01Pat chicken breasts dry and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 02Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken breasts until deeply golden, 4 to 5 minutes per side. Transfer to a plate.
- 03Reduce heat to medium. Add 1 tablespoon olive oil, then the shallot and a pinch of salt. Sauté until fragrant and translucent, about 2 minutes.
- 04Add angel hair pasta pieces to the pan. Stir constantly until pasta turns lightly golden, about 3 minutes. Add rice and toast for another 2 minutes, stirring so nothing scorches.
- 05Sprinkle in rosemary and tarragon. Pour in 2 cups water, 1/2 teaspoon salt, and bring to a simmer. Nestle chicken breasts on top and cover tightly.
- 06Lower heat to maintain a gentle simmer. Cook until liquid is absorbed and rice is tender, 18 to 20 minutes. Remove from heat.
- 07Lift off the lid. Transfer chicken to a board and slice crosswise. Fluff rice-pasta pilaf with a fork, drizzle in 1 tablespoon olive oil, lemon zest, and all lemon juice. Stir in chives and 1/2 teaspoon black pepper.
- 08Plate pilaf, top with sliced chicken, and scatter extra chives if you’re feeling fancy. Serve immediately.
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