By Danee Davis
Preheat your oven to 200°C (392°F).
Peel and cube the potatoes into bite-sized pieces. Mince 2 cloves of garlic.
In a bowl, toss the cubed potatoes with 1 tbsp olive oil, minced garlic, salt, pepper, and thyme.
Spread the potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, until golden and crispy.
Meanwhile, season the chicken breasts with salt and pepper on both sides.
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute, or until fragrant.
Add the chicken breasts to the skillet. Cook for 6-7 minutes on each side or until fully cooked. Remove from the skillet and let them rest.
Rinse the rice under cold water until the water runs clear.
In a medium pot, melt 1 tbsp of butter over medium heat. Add the rice and stir for 2 minutes to lightly toast it.
Add 2 cups of water and a pinch of salt to the rice. Bring to a boil, then lower the heat to a simmer and cover. Cook for 15 minutes or until the rice is tender and all the water is absorbed.
While the rice is cooking, bring a small pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
Once the rice is done, fluff it with a fork, mix in the cooked pasta, and chopped parsley.
Slice the chicken into strips. Serve the chicken over the rice pilaf with a side of herbed potatoes.
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This Main Course Dinner recipe is ready in 45 minutes and features chicken breast, potatoes, rice and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 200°C (392°F).
Peel and cube the potatoes into bite-sized pieces. Mince 2 cloves of garlic.
In a bowl, toss the cubed potatoes with 1 tbsp olive oil, minced garlic, salt, pepper, and thyme.
Spread the potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, until golden and crispy.
Meanwhile, season the chicken breasts with salt and pepper on both sides.
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute, or until fragrant.
Add the chicken breasts to the skillet. Cook for 6-7 minutes on each side or until fully cooked. Remove from the skillet and let them rest.
Rinse the rice under cold water until the water runs clear.
In a medium pot, melt 1 tbsp of butter over medium heat. Add the rice and stir for 2 minutes to lightly toast it.
Add 2 cups of water and a pinch of salt to the rice. Bring to a boil, then lower the heat to a simmer and cover. Cook for 15 minutes or until the rice is tender and all the water is absorbed.
While the rice is cooking, bring a small pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
Once the rice is done, fluff it with a fork, mix in the cooked pasta, and chopped parsley.
Slice the chicken into strips. Serve the chicken over the rice pilaf with a side of herbed potatoes.
Calories per Serving: 600
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