Chicken & Poultry

Solo Chicken Breast and Rainbow Rice

Name: Solo Chicken Breast and Rainbow Rice
Total time: 80 min
Yield: 1 servings
Cuisine: Chicken & Poultry
Ingredients: 1 boneless, skinless chicken breast; 1/3 cup raw long-grain rice; 2/3 cup water; 1/4 cup dry vermouth; 1/8 cup olive oil, plus more for sauteing; 1/4 cup lemon juice; 1/4 cup lime juice; 1/4 onion, chopped; 1/2 red bell pepper, chopped; 1/2 green bell pepper, chopped; 1 Tbsp butter; Salt and pepper, to taste

A single grilled chicken breast served over citrus-marinated rice studded with sauteed onion and bell peppers.

80 minutes

Serves 1

Dinner

Contains common allergens

Dairy

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Instructions

6 steps

1
At least one hour before cooking, whisk together the olive oil, vermouth, lemon juice, and lime juice in a bowl. Place the chicken breast in a plastic bag, pour in the marinade, seal, and refrigerate for at least 1 hour, turning once to coat.

2
Remove the chicken from the marinade and place it on a hot grill or grill pan. Total grilling time will be about 20 minutes.
3
Add the water to the rice in a small covered pan and set over a very low flame to simmer for about 15 minutes. After 10 minutes of cooking, turn the chicken breast over.
4
Meanwhile, chop the onion and bell peppers. After the rice has simmered for 15 minutes, turn off the heat but leave the cover on to keep steaming.
5
Heat a small amount of butter and olive oil in a frying pan over medium heat and saute the onion and bell peppers until soft, about 5 minutes. Remove the chicken from the grill once it reaches 165°F internally (about 20 minutes total).
6
Fluff the rice and stir in the sauteed onion and peppers. Spoon the rainbow rice onto a plate, top with the grilled chicken breast, and season with salt and pepper to taste.

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