Ingredients
4
4 servings
- •2 tablespoons white wine vinegar
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons minced garlic
- •1 tablespoon paprika
- •1 tablespoon ground cumin
- •1 teaspoon lemon juice
- •1 teaspoon sea salt
- •¼ teaspoon ground black pepper
- •¼ teaspoon chile powder
- •2 onions, diced
- •3 skinless, boneless chicken breasts, diced
- •2 cups chicken broth
- •1 cup basmati rice, rinsed
- •1 ½ teaspoons minced garlic
- •1 ½ teaspoons extra-virgin olive oil
- •½ teaspoon ground cumin
- •½ teaspoon dried cilantro
- •½ teaspoon sea salt
- •¼ teaspoon ground black pepper
- •½ cup frozen peas
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
- Transfer chicken mixture to a casserole dish.
- Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
- Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.
Nutritional Facts
Per 4 servings
- Calories: 402
- Carbohydrate: 51g
- Fat: 12g
- Fiber: 3g
- Protein: 23g
- Sugar: 5g
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