A simple and fresh weeknight supper. Fresh garlic, cumin, coriander and crunchy pine nuts spice up everyday rice and tomatoes.
|.75 cup||(175 mL) Basmati rice|
|3||Cloves garlic, minced|
|1 tbsp||(15 mL) Lemon juice|
|1 tbsp||(15 mL) White wine vinegar|
|1 tsp||(5 mL) Cumin|
|.5 tsp||(2 mL) Coriander|
|.5 cup||(125 mL) Olive oil|
|Salt and Pepper|
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut in bite-size pieces|
|.25 cup||(60 mL) Pine nuts, toasted|
|.25 cup||(60 mL) Chopped fresh parsley|
COOK rice according to package directions. Set aside.
WHISK together garlic, lemon juice, white wine vinegar, cumin, coriander, olive oil, salt and pepper in a small bowl.
PLACE chicken in a large re-sealable plastic bag. Pour 1/2 the marinade/dressing over the chicken. Marinade for at least 20 minutes. Set remaining dressing aside.
HEAT a large skillet over medium high. Add chicken and cook for 8-10 minutes or until golden brown and the internal temperature reaches 165°F (74°C).
FLUFF rice with a fork and place in a large bowl. Add tomatoes, pine nuts, remaining dressing and parsley. Stir to combine. Serve rice topped with chicken pieces or simply toss together.
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