Wild Rice with Roasted Chicken
The recipe Wild Rice with Roasted Chicken can be made in approximately 1 hour and 5 minutes. One portion of this dish contains roughly 45g of protein, 43g of fat, and a total of 712 calories. This gluten free and fodmap friendly recipe serves 4 and costs $2.96 per serving. This recipe from Feed Me Phoebe requires sea salt, bell pepper, slivered almonds, and parsley. 8 people have made this recipe and would make it again. It works well as a main course. Overall, this recipe earns a great spoonacular score of 90%. Roasted Chicken with Wild Rice Soup, Chicken With Roasted Vegetables & Wild Rice, and One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 55 minutes
Ingredients:
1 1/2 pounds boneless, skin-on chicken breasts (about 2 large)
1 teaspoon fresh thyme
Olive oil
1/4 cup chopped parsley
Pepper
Sea salt
1/2 cup slivered almonds
2 tablespoons unsalted butter
8 cups cold water
1 cup wild rice
Equipment:
baking sheet
oven
cutting board
sauce pan
frying pan
Cooking instruction summary:
Preheat the oven to 375°. Arrange the chicken breasts on a parchment-lined baking sheet. Rub the chicken with olive oil and season with salt and pepper. Sprinkle the thyme over the chicken. Roast in the oven for 40 minutes, or until the skin is crisp and the chicken is cooked through.Remove to a cutting board and rest for 5 minutes, then sliced 1/2-inch thick on a bias.Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well.In a small skillet, toast the almonds over medium heat until golden brown.Toss the wild rice with the butter, parsley and almonds. Season with salt and transfer to a platter. Arrange the chicken on top of the wild rice and serve warm.
Step by step:
1. Preheat the oven to 375°. Arrange the chicken breasts on a parchment-lined baking sheet. Rub the chicken with olive oil and season with salt and pepper. Sprinkle the thyme over the chicken. Roast in the oven for 40 minutes, or until the skin is crisp and the chicken is cooked through.
2. Remove to a cutting board and rest for 5 minutes, then sliced 1/2-inch thick on a bias.Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour.
3. Drain the wild rice well.In a small skillet, toast the almonds over medium heat until golden brown.Toss the wild rice with the butter, parsley and almonds. Season with salt and transfer to a platter. Arrange the chicken on top of the wild rice and serve warm.
Nutrition Information:
covered percent of daily need
