4 from 2 votes
Blueberry Basil Chicken with Rice Pilaf
Prep Time
15 mins
Cook Time
1 min
Total Time
1 hr 15 mins

Stuffed chicken and rice with a savory fruity flavor you've always been missing!

Course: Main Course
Cuisine: American
Keyword: blueberry basil chicken, rice pilaf
Servings: 4 adult servings
Calories: 741 kcal
Author: Stephanie
Blueberry Basil Chicken
  • 4 thinly-sliced chicken breasts pre-sliced, or two chicken breasts sliced in half with a long, thin knife
  • 2 c blueberries rinsed
  • 1 t coconut oil or canola
  • 1 t balsamic vinegar white or regular
  • several handfuls of basil
  • salt and pepper
  • oil spray coconut or canola
  • 2 oz. goat cheese crumbles
Rice Pilaf
  • 2 T butter or any oil
  • 1/4 c white onion minced
  • 3 garlic cloves minced
  • 1/2 t ground coriander
  • 1 1/2 c brown basmati rice
  • 3 c stock chicken or vegetable
  • 2 green onions thinly sliced
  • handful parsley chopped
  • 1/3 c sliced almonds toasted
  • salt and pepper
  1. For Rice Pilaf, melt butter in large sauté pan over medium heat. Add minced white onion, garlic, and coriander. Sauté 3 minutes. Add brown basmati rice. Cook until lightly golden and toasty, about 5 minutes.
  2. Pour in stock, season with salt and pepper. Cover and bring to a boil, then reduce to a simmer. Simmer 50 minutes on low heat.
  3. Turn heat off and let rice rest another 10 minutes. Gently fluff in (with a fork) green onion, parsley, and toasted almonds. Cover and let rest until ready to serve.
  4. For Blueberry Basil Chicken, melt coconut oil in pan over medium heat. Add blueberries and handful of chopped basil. Let cook until blueberries have lost most of their juices and been reduced. Add in balsamic vinegar.
  5. Preheat oven to 375. Lay thin chicken slices out and season with salt and pepper both sides. Spray with cooking oil. Spread thin layer of blueberry basil reduction over each chicken breast, top with more chopped basil, then goat cheese crumbles. Roll each breast up tightly, secure with toothpicks, and lay each bundle in baking dish sprayed with oil. Cover with foil, bake about 20 minutes or until chicken is no longer pink. Serve with rice pilaf.
Recipe Notes

PRESSURE COOKER: Begin heating the inner pot on the rice setting. Add butter, onion, and garlic and cook 2 minutes. Add rice and coriander, toast for 5 minutes, then add stock minus 1/4 c. Lock lid on, then set cooker to the second rice setting for brown rice. Quick release pressure, fluff and add green onion, toasted almonds, and parsley. Serve alongside blueberry basil chicken.

Nutrition Facts
Blueberry Basil Chicken with Rice Pilaf
Amount Per Serving (1 cup)
Calories 741 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Cholesterol 166mg55%
Sodium 1271mg55%
Potassium 1097mg31%
Carbohydrates 74g25%
Fiber 4g17%
Sugar 10g11%
Protein 59g118%
Vitamin A 970IU19%
Vitamin C 12.9mg16%
Calcium 95mg10%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.