Description
This vibrant and flavorful dish pairs juicy tomato-basil marinated chicken with a savory cashew rice pilaf. It’s a wholesome, well-balanced meal that’s easy enough for a weeknight dinner but elegant enough to impress guests.
Ingredients
For the Tomato-Basil Chicken:
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1 ½ lbs boneless, skinless chicken breasts
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2 tbsp olive oil
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1 cup cherry tomatoes, halved
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2 cloves garlic, minced
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¼ cup fresh basil, chopped
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1 tbsp balsamic vinegar
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Salt and pepper, to taste
For the Cashew Rice Pilaf:
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1 cup long-grain rice (e.g., basmati or jasmine)
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2 cups chicken broth
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½ cup roasted cashews, chopped
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¼ cup onion, finely chopped
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1 tbsp butter
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¼ tsp ground turmeric (optional, for color)
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Salt, to taste
Instructions
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Marinate Chicken:
In a bowl, combine chicken, olive oil, garlic, tomatoes, basil, vinegar, salt, and pepper. Let marinate for at least 15 minutes. -
Cook Chicken:
Heat a skillet over medium-high heat. Cook chicken for 5–6 minutes per side until fully cooked and golden. Remove and let rest. -
Prepare Rice Pilaf:
In a saucepan, melt butter. Sauté onion until soft. Add rice and turmeric, stir to coat. Pour in broth, bring to a boil, reduce heat, and simmer covered for 15 minutes. Stir in cashews and fluff with a fork. -
Serve:
Slice chicken and serve over cashew rice pilaf. Garnish with extra basil and a drizzle of balsamic reduction if desired.
Notes
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You can substitute quinoa for rice for a protein-rich option.
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Add spinach or arugula to the skillet at the end for extra greens.
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Make it dairy-free by using oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 30minutes
Nutrition
- Calories: 470kal
- Sugar: 4g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g