Savory Herb-Infused Rice with Grilled Chicken

Name: Savory Herb-Infused Rice with Grilled Chicken
Cook time: 25 min
Yield: 4 servings
Ingredients: 200 g long-grain white rice rinsed until the water runs mostly clear; 3 g fine salt divided; 1 g black pepper divided; 2 g sweet paprika for seasoning the chicken; 2 g lemon zest finely grated; 500 g boneless skinless chicken breasts trimmed; 10 ml olive oil divided; 60 g yellow onion finely diced; 2 clove garlic cloves minced; 1 leaf bay leaf whole; 2 g fine salt divided; 0.5 g black pepper divided; 480 ml water for cooking the rice; 10 ml olive oil divided; 10 g fresh parsley chopped; 4 g fresh dill chopped; 4 g fresh chives snipped; 15 g unsalted butter for finishing the chicken juices; 15 ml lemon juice freshly squeezed; 2 g fine salt divided

This side pairs herb-infused rice with grilled chicken breast for a substantial, aromatic accompaniment that can sit beside roasted meats, vegetables, or a simple salad. The rice stays fluffy and separate, while the chicken is seasoned simply, grilled, sliced, and served alongside with a light pan sauce.

By Julienne

Savory Herb-Infused Rice with Grilled Chicken

Cook time: 25 minutes

Servings: 4

Ingredients

200 g long-grain white rice rinsed until the water runs mostly clear
3 g fine salt divided
1 g black pepper divided
2 g sweet paprika for seasoning the chicken
2 g lemon zest finely grated
500 g boneless skinless chicken breasts trimmed
10 ml olive oil divided
60 g yellow onion finely diced
2 clove garlic cloves minced
1 leaf bay leaf whole
2 g fine salt divided
0.5 g black pepper divided
480 ml water for cooking the rice
10 ml olive oil divided
10 g fresh parsley chopped
4 g fresh dill chopped
4 g fresh chives snipped
15 g unsalted butter for finishing the chicken juices
15 ml lemon juice freshly squeezed
2 g fine salt divided

Instructions

Rinse the rice in a sieve, then drain well. Season the chicken breasts with 3 g of the salt, 1 g of the black pepper, the paprika, and the lemon zest; let them sit while you start the rice. The rice is drained and the chicken is evenly coated with seasoning.
Heat 10 ml of the olive oil in the saucepan over medium heat. Add the onion and cook for 3 minutes, stirring, until translucent. Add the garlic and cook for 30 seconds, just until fragrant. The onion is translucent and the garlic smells fragrant but not browned.
Add the drained rice, bay leaf, 2 g of the salt, and the remaining 0.5 g black pepper. Stir for 1 minute to coat the grains, then add the water. Bring to a boil, cover, reduce to low, and cook for 15 minutes without lifting the lid. The rice has absorbed the water and the grains look tender with small steam holes on top.
While the rice cooks, preheat a skillet or grill pan over medium-high heat. Brush the pan with the remaining 10 ml olive oil. Grill the chicken for 5 to 6 minutes per side, until deeply marked and the thickest part reaches 74°C. The chicken is browned on the outside and the internal temperature reads 74°C.
Transfer the chicken to a plate and rest for 5 minutes. Stir the parsley, dill, and chives into the cooked rice, then fluff with a fork. Remove the bay leaf. The herbs are evenly distributed and the rice is fluffy, not wet.
Slice the chicken. Return the skillet to low heat if there are browned juices; add the butter and lemon juice, scrape up the pan drippings, and spoon the glossy juices over the sliced chicken. Serve the chicken alongside or over the herb rice. The butter has melted into a light pan sauce and the chicken is glossy when spooned with juices.