Seared Chicken & Artichoke Pilaf
with Spring Peas & Pan Sauce
Seared Chicken & Artichoke Pilaf
Golden seared chicken tops a fragrant pilaf with tender artichokes and sweet spring peas, all finished with a savory pan sauce for a bright, satisfying dinner.
Ingredients
For 2 servings
- 1 jar Artichoke Hearts
- ¾ cup Basmati Rice
- 2 unit Chicken Breasts
- 2 clove Garlic
- 1 bunch Parsley
- 4 ounce Peas
- 2 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
Additional Ingredients
- 1.5 tablespoon Olive Oil
- unit Pepper
- unit Salt
Mediterranean
PDF
DifficultyEasy
Total Time40m
Calories762
Protein50g
Carbs94g
Fat23g
Tags:
Gluten-freeProtein SmartLow SugarLow SodiumMass Gain Friendly
Swaps and substitutions
For a vegetarian version, swap the chicken for chickpeas or baked tofu and keep the rest of the dish as is. If you want a lower-carb base, replace the rice with cauliflower rice; peas can be omitted for stricter low-FODMAP needs.
What to serve with it
Serve with a crisp green salad or simple roasted asparagus to keep the plate light and fresh. A lemony yogurt dip or extra herbs on the side also works well for a brighter finish.
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