Garlic Chicken, Rice and Tomatoes
- Prep Time: 10 min
- Total Time: 30 min
- Servings: 4
3/4 cup (175 mL) Basmati rice
3 Cloves garlic, minced
1 tbsp (15 mL) Lemon juice
1 tbsp (15 mL) White vinegar
1 tsp (5 mL) Cumin
1/2 tsp (2 mL) Coriander
1/2 cup (125 mL) Olive oil
Salt and Pepper
2 Mina™ Boneless Skinless Chicken Breasts, cut in bite-size pieces
2 Tomatoes, diced
1/4 cup (60 mL) Pine nuts, toasted
1/4 cup (60 mL) Chopped fresh parsley
COOK rice according to package directions. Set aside.
WHISK together garlic, lemon juice, white vinegar, cumin, coriander, olive oil, salt and pepper in a small bowl.
PLACE chicken in a large re-sealable plastic bag. Pour 1/2 the marinade/dressing over the chicken. Marinade for at least 20 minutes. Set remaining dressing aside.
HEAT a large skillet over medium high. Add chicken and cook for 8-10 minutes or until golden brown and the internal temperature reaches 165°F (74°C).
FLUFF rice with a fork and place in a large bowl. Add tomatoes, pine nuts, remaining dressing and parsley. Stir to combine. Serve rice topped with chicken pieces or simply toss together.