Stranger Foods

Basil-parmesan chicken and rice with tomatoes

Serves 4 | Prep 20 mins | Cook 35 mins

This basil-Parmesan chicken and rice with tomatoes is a dinner that's perfect for any day of the week.

Source: www.triedandtruerecipe.com

Ingredients

Metric

Imperial

x0.5

Chicken

4 boneless skinless chicken breasts
2 teaspoons dry thyme
2 teaspoons paprika
1 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon neutral cooking oil (for frying)

Rice and tomatoes

1 cup wild or brown rice
A pat of butter (optional)
1⅔ cups water
1 yellow onion, peeled and diced
2 bell peppers, trimmed, deseeded, and diced
1 pound tomatoes, quartered (or 14.5 ounce can diced tomatoes)
½ cups Parmesan cheese, freshly grated, (divided)
½ cups parsley, freshly chopped, (divided)
10 leaves basil, torn, divided
Salt, pepper and crushed red pepper , to taste

Instructions

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°F

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Combine the rice, butter, water, and a sprinkle of salt and in a sauce pan. Bring to a boil, stir once, cover and then reduce heat to low and simmer for . Turn off the heat and rest for before fluffing with a fork. Note: Cook time may vary depending on rice variety.
Combine the thyme, paprika, and garlic powder in a bowl. Pat the chicken dry and season all over with salt and pepper. Sprinkle the spice mixture over the chicken and rub it in. Note: Depending on the size of the chicken breasts, you may have additional spice mixture leftover. You can throw the remaining spice mixture in with the vegetables when they're cooking later on in the recipe.
Preheat the oven to 220°C. Heat the neutral cooking oil in a wide skillet over medium-high heat until very hot.
Add the chicken breasts and cook without moving for or until they turn dark golden brown. Flip and transfer to the oven for or until they are almost completely cooked through (about 65°C). Remove the skillet from the oven and transfer to the stove top. Transfer the chicken to a plate.
Carefully return the skillet to medium heat. Add the onions and peppers and season all over with salt and pepper and any remaining spice mixture. Cook for , stirring often, or until the peppers and onions are golden brown and softened.
Add the tomatoes and cook for more. Season with salt, pepper, and crushed red pepper to taste.
Pour the rice into the skillet with the vegetables and toss to combine. Sprinkle all but a pinch of the parsley and basil and all but 1 tablespoon Parmesan cheese over the skillet. Place the chicken breasts on top.
Return the skillet to the oven for or until the chicken reaches 74°C.
Remove the chicken from the skillet and thinly slice the chicken. Divide the rice and tomatoes between plates and arrange the chicken on top. Garnish with the remaining basil, parsley, and Parmesan. Enjoy!

Nutrition

Per Serving	% Daily Value
Calories 385 kcal	19.2%
Total Fat 10 g	12.8%
Saturated Fat 4 g	20.0%
Carbohydrates 38 g	13.8%
Dietary Fibre 5 g	17.9%
Sugars 5 g	10.0%
Protein 36 g	72.0%
Sodium 0.344 g	15.0%

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