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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Lemon Rosemary Chicken Rice Pilaf

Gluten-Free, Dairy-Free, Serves 6

  • 1 1/2 pounds boneless chicken breast or thighs
  • 2 Tbsp olive oil
  • 1 tsp smoked paprika
  • 2 shallots minced
  • 1 lemon juiced and zested
  • 4 carrots minced
  • 1 1/2 cups mushrooms minced
  • 3 Tbsp vegan butter
  • 1 1/2 cups wild rice
  • 1/2 cup gluten-free orzo
  • 4 cloves garlic minced
  • 1 Tbsp fresh thyme
  • 2 Tbsp chopped fresh rosemary
  • 1 apple diced
  • 2 cups apple cider
  • 1 cup dry white wine
  • 2 Tbsp dijon mustard

Directions:

Preheat the oven to 425 degrees F. Season the chicken with paprika, zest, salt, and pepper. Heat the olive oil in a large skillet over medium heat. Once the oil shimmers brown the chicken on all sides, about 5 minutes per side. Remove from the pan. Into the skillet, add shallots, carrots, and mushrooms. Cook for 5 minutes, until just caramelized. Add the butter, rice, orzo, garlic, rosemary, thyme, and apple. Cook for 5 minutes, until lightly toasted and golden. Add the cider, wine, dijon, lemon juice, and 1/2 cup of water. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken back into the pan and bake for 30-40 minutes, until the liquid is absorbed and the rice is cooked. To serve, fluff the rice with a fork and serve with the chicken, rice, and vegetables together.

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