This is a mouthwatering dinner that everyone will love and relish.Perfectly roasted chicken with buttered asparagus and brown basil scented rice makes for an easy summer dinner that’s great for both a family meal or entertaining.Try making this for a Sunday dinner and use the leftover chicken in salads/sandwiches for an easy lunch the following day.
Some of the ingredients used in the recipe
Ingredients
Chicken breast with skin-1
Brown rice-25m (soaked)
Butter-1/2 tbsp
Fresh green peas-25 gm(parboiled)
Salt and pepper to taste
Olive oil-2 tbspn
Thyme- 2 sprigs
Lemon juice- 1.5 tbsp
Garlic-3 cloves (finely minced)
Asparagus -a few (blanched)
Method
1.Cook the brown rice in a rice cooker, add little butter and salt and keep it aside.
2.Marinate the chicken breast with garlic, lemon juice,salt,pepper,thyme and olive oil.Set it aside for 15 min.
3.Preheat the oven to 180 C.
4.Meanwhile,in a fry pan add little olive oil and fry the chicken on both sides until ¾ cooked.
5.Once done, quickly grease the chicken with little butter and transfer it into the preheated oven and roast it for 10-12 minutes or until done.
6.In a frying pan, add little olive oil, butter. Fry the asparagus and the peas and cook for 2 min or until done. Add little salt and pepper and give it a quick stir.
6.In a serving plate add the cooked rice and roast chicken along with the sautéed vegetables.Drizzle little basil infused olive oil on top along with the leftover juices of the roast chicken from the baking tray.Garnish with fresh thyme, radish and lemon. Serve warm.
Health/Cooking Tips
1.Once the chicken is half roasted,remove it from the oven and quickly grease it with little butter on both the sides and put it back in the hot oven.This prevents the meat from drying up and getting hard and helps it remain moist and tender.
2.To prepare a basil infused olive oil,take some basil leaves and olive oil and blend it in a mixie until smooth.
3.You can use couscous instead of brown rice as an option.
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