Blueberry Basil Chicken with Rice Pilaf
Stuffed chicken and rice with a savory fruity flavor you've always been missing!
Servings: 4 servings
Calories: 741kcal
Ingredients
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 Tablespoon coconut oil or canola
- 1 Tablespoon 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 Tablespoon butter or any oil
- ¼ c white onion minced
- 3 garlic cloves minced
- ½ Tablespoon ground coriander
- 1 ½ c brown basmati rice
- 3 c stock chicken or vegetable
- 2 green onions thinly sliced
- handful parsley chopped
- ⅓ c sliced almonds toasted
- salt and pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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 ¼ 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
Calories: 741kcal | Carbohydrates: 74g | Protein: 59g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 166mg | Sodium: 1271mg | Potassium: 1097mg | Fiber: 4g | Sugar: 10g | Vitamin A: 970IU | Vitamin C: 12.9mg | Calcium: 95mg | Iron: 2.4mg