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Seared Chicken & Artichoke Pilaf

Seared Chicken & Artichoke Pilaf

with Spring Peas & Pan Sauce

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Knowing how to make rice pilaf is a great trick to have up your sleeve - you can use the same technique with any variety of mix-ins or flavor profiles! This recipe calls for fresh Spring peas and artichoke hearts, all topped with juicy seared chicken and a rich pan sauce. Be sure to incorporate all the brown bits and juices left in the pan, that's where the flavor is!

Tags:Gluten-free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

¾ cup

Basmati Rice

4 ounce

Peas

1 jar

Artichoke hearts

2 unit

Veggie Stock Concentrate

1 unit

Yellow Onion

2 clove

Garlic

1 bunch

Parsley

Not included in your delivery

1.5 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3188.208 kJ
Calories762 kcal
Fat23 g
Saturated Fat0 g
Carbohydrate94 g
Sugar0 g
Dietary Fiber4 g
Protein50 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Halve, peel, and finely chop the onion. Drain the artichokes, then coarsly chop. Finely chop the parsley, keeping the leaves and stems separate. Mince or grate the garlic.

2

Heat 1/2 tablespoon olive oil in a medium pan over medium heat. Add half the onion and the parsley stems and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until softened. Stir in the rice and cook for 2 minutes, until lightly toasted. Add half the garlic and cook for another 30 seconds, until fragrant.

3

Add 1 stock concentrate and 1 1/2 cups water to the pan. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Stir in the artichokes and peas and continue to cook, covered, for another 5 minutes, until rice is tender. Set aside, covered, of the heat. No peeking!

4

Meanwhile, heat 1/2 tablespoon olive oil in a large pan over medium heat. Sean both sides of the chicken breats with salt and pepper. Sear for 4-5 minutes per side, until browned and juices run clear when pierced with a knife. Remove from the pan and set aside.

5

In the same pan you cooked the chicken in, heat another 1/2 tablespoon of olive oil over medium heat. Add the remaining onion to the pan and cook, stirring, for 5 minutes, until fragrant. Add the second stock concentrate and 1/4 cup water to the pan and simmer for 1-2 more minutes, until the sauce thickens slightly. Sprinkle in half the parsley leaves.

6

Thinly slice the chicken breasts against the grain. Fluff the rice pilaf with a fork. Serve the chicken over the pilaf and spoon the sauce over top. Sprinkle with remaining parsley leaves and enjoy!