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Yogurt-Marinated Chicken Breast with Rice Pilaf
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Yogurt-Marinated Chicken Breast with Rice Pilaf
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Yogurt-Marinated Chicken Breast with Rice Pilaf
Created By: Chef Dale MacKay
Ingredients
| Marinade | ||
| 3 | CO-OP Boneless Skinless Chicken Breasts | |
| ½ | tablespoon garlic, finely minced | |
| 1 | cup OLYMPIC Greek Plain Yogurt | |
| ½ | teaspoon salt | |
| ¼ | teaspoon lime zest | |
| ½ | teaspoon ground fennel seed | |
| ½ | teaspoon ground coriander seed | |
| ¼ | teaspoon ground black pepper | |
| Pilaf | ||
| 1 | tablespoon olive oil | |
| 1 | cup CO-OP GOLD Basmati Rice | |
| ¼ | cup red onion, finely diced | |
| 1 | teaspoon garlic, finely minced | |
| 1¼ | cup CO-OP GOLD PURE Organic Chicken Broth | |
| ¼ | cup lemon juice, freshly squeezed | |
| ½ | cup orange juice, freshly squeezed | |
| ½ | teaspoon lemon zest | |
| ½ | teaspoon ground turmeric | |
| ¼ | teaspoon chili flakes | |
| ¼ | teaspoon salt | |
| Garnish | ||
| 1 | tablespoon fresh mint | |
| 1 | tablespoon fresh cilantro | |
| 2 | tablespoons olive oil | |
Directions
Serves 3
Prep Time: 10 mins
Cook Time: 30 mins
- Preheat oven to 325°F. Place all marinade ingredients, except chicken, in a bowl and whisk thoroughly. Add chicken breast and toss. Make sure the chicken is well coated in the marinade. Cover and let stand in the fridge for 1–4 hours.
- Place breasts on a parchment paper lined baking tray, leaving the marinade on the chicken breast evenly. Place in oven and cook for 30–35 minutes, or until the chicken is fully cooked.
- Place a medium pot over medium heat and add your oil. Add rice, onions and garlic. Stir for about one minute, not allowing any colour to form. Next, add all remaining “pilaf ingredients” to your pot. Bring to a boil, then turn heat down to its lowest setting, cover pot and cook for 15 minutes. After 15 minutes, remove from heat, fluff with a fork and cover until ready to serve.
- Place some rice and a chicken breast on each plate. Add mint, cilantro and a drizzle of olive oil over top and enjoy.
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