Chicken with Tomato Rice Pilaf

RECIPESPLUS
11Ingredients
40Minutes
500Calories

Ingredients
US|METRIC

  • 3 tablespoons oil
  • 1 onion (finely chopped)
  • 200 grams long grain rice
  • 850 milliliters chopped tomatoes (tinned)
  • 1 vegetable stock
  • 180 milliliters boiling water
  • 4 chicken breast fillets (seasoned with salt and pepper)
  • 3 stalks thyme leaves (removed)
  • 4 tomatoes (diced)
  • 60 grams black olives (cut into rings)
  • 1 fennel bulb (finely sliced)

Directions

  1. Heat 1 tbsp of oil in a saucepan add the onion and rice and allow to sweat for about 2 minutes. Add the canned tomatoes and vegetable stock, cover and cook on a low for about 25 minutes.
  2. Heat 2 tbsp of oil in a large skillet or frying pan and cook the chicken over a medium heat for about 8-10 minutes, turning regularly, until cooked through.
  3. 5 minutes before the end of the cooking time for the rice, add the thyme, tomatoes, fennel, and olives and season with salt and pepper.
  4. To serve, slice the chicken and arrange on top of the tomato rice, garnish with a scattering of thyme and a sprinkle of black pepper.
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NutritionView more

500Calories
Sodium13% DV320mg
Fat25% DV16g
Protein63% DV32g
Carbs19% DV58g
Fiber24% DV6g
Calories500Calories from Fat140
% DAILY VALUE
Total Fat16g25%
Saturated Fat2g10%
Trans Fat
Cholesterol75mg25%
Sodium320mg13%
Potassium1390mg40%
Protein32g63%
Calories from Fat140
% DAILY VALUE
Total Carbohydrate58g19%
Dietary Fiber6g24%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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