Chicken and Rice Pilaf

Cooked directly in rich chicken stock, this classic comfort dish delivers high-quality lean protein and wholesome fiber with balanced healthy fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.1 lbs raw chicken breast (500 g) · 560 kcal in the whole recipe
• 1 1/3 cups white rice (250 g) · 900 kcal in the whole recipe
• 2/3 cup cooked chickpeas (100 g) · 164 kcal in the whole recipe
• 1 tbsp butter (14 g) · 100 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 1 tsp salt and 1/4 tsp black pepper
• 3 cups water for boiling

Method

1. Boil the chicken breast in salted water until tender, then shred into bite-sized pieces and reserve the hot stock.

   

2. Rinse the rice under cold water until clear, then drain completely.

   

3. Heat the olive oil and butter in a wide pan, add the rice, and sauté for 3 to 4 minutes until glossy.

   

4. Add the cooked chickpeas, shredded chicken, salt, black pepper, and 2.5 cups of reserved hot chicken stock.

   

5. Cover and simmer over low heat for 12 to 15 minutes until liquid is absorbed, then let rest off the heat for 10 minutes before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.