Lemon Garlic Herbed Chicken with Mushroom Rice Pilaf & Roasted Carrots
Whip up a cozy, flavorful meal with Ben’s Original Rice as the star! This Lemon Garlic Herbed Chicken with Mushroom Rice Pilaf and Roasted Carrots pairs tender, juicy chicken with a savory mushroom rice pilaf and sweet, caramelized carrots. Quick to make, full of flavor, and perfect for a weeknight dinner or cozy weekend feast—Ben’s Original Rice makes it easy to create a hearty, wholesome dish in no time.
Servings: 2 servings
Equipment
- Baking Sheet
- small skillet or frying pan
- 2 mixing bowls
- knife & cutting board
- measuring cups & spoons
- spatula or tongs
- zester or grater
Ingredients
Rice Pilaf
- 1 cup cooked Ben's Original Rice
- ½ tbsp butter or olive oil
- ½ cup mushrooms sliced
- 2 tbsp onion diced
- 1 clove garlic minced
- 1 tsp fresh parsley
- 1 pinch salt & pepper
Chicken
- 1 small chicken breast
- 1 clove garlic minced
- ½ lemon juice & zest
- 1 tsp olive oil extra virgin
- ½ tsp dried thyme or rosemary
- ½ tsp died oregano
- salt & pepper to taste
Roasted Carrots
- 3-4 small carrots peeled and cut into sticks
- 1 tsp olive oil extra virgin
- ½ tsp honey
- ¼ tsp thyme or rosemary
- 1 pinch salt & pepper
Instructions
- Roast the Carrots:Toss carrots with olive oil, honey (optional), herbs, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender and caramelized.
- Marinate & Cook the Chicken:Mix garlic, lemon juice + zest, olive oil, and herbs. Coat chicken and let sit 10–15 minutes. Cook in a skillet 4–5 minutes per side until done, then slice.
- Make the Mushroom Rice Pilaf:Sauté onions, garlic, and mushrooms in butter or oil until soft. Stir in cooked Ben’s Original Rice, season with parsley, salt, and pepper, and heat through.
- Assemble & Serve:Plate the rice pilaf, top with sliced chicken, and serve with roasted carrots. Garnish with extra parsley or a squeeze of lemon.