Rice Twice Is Nice
Lemon-Herb Chicken with Crispy Angel Hair and Chive Rice
45 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Mediterranean flavors and a determination to use both rice and pasta, this dinner offers juicy lemon-herb chicken with a two-carb twist: fluffy chive rice and a side of crispy angel hair. You'll learn to crisp pasta and bloom fresh herbs for maximum aroma.
Ingredients
Yield
4
Instructions
- 01Rinse the rice under cold water until the water runs mostly clear, then drain well.
- 02In a medium saucepan, bring 2 cups of water and a generous pinch of salt to a boil. Stir in the rice, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in half the chopped chives.
- 03While the rice cooks, heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the broken angel hair pasta in a single layer and cook, turning occasionally, until deep golden and crisp, about 3-4 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
- 04Season the chicken slices on both sides with salt, black pepper, and paprika.
- 05In the same skillet, add another tablespoon of olive oil over medium-high heat. Add the chicken and cook, turning once, until golden and cooked through, 5-7 minutes total. Transfer to a plate and tent loosely with foil.
- 06Add the remaining tablespoon of olive oil to the skillet. Add the diced shallot and sauté until just translucent, about 1 minute.
- 07Add the rosemary and tarragon; stir for 30 seconds until fragrant.
- 08Return the chicken and any juices to the skillet. Add the lemon zest and juice, tossing to coat and heat through for 1 minute. Taste and adjust seasoning as needed.
- 09Divide the chive rice and crispy angel hair among four plates. Top with the lemon-herb chicken and pan juices. Sprinkle with remaining chives and a little extra lemon zest for flair.
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