Middle Eastern-Inspired Chicken Rice
A heart-healthy Middle Eastern-inspired chicken rice recipe that is rich in soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 cup brown rice
- 2 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped pistachios
- 1/4 cup pomegranate arils
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent.
Add chicken pieces to the pot and cook until browned on all sides.
Stir in cumin, coriander, cinnamon, and turmeric, and cook for another minute.
Add brown rice and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until rice is cooked and liquid is absorbed.
Once rice is cooked, fluff it with a fork and stir in parsley and mint. Season with salt and pepper to taste.
Serve the chicken rice topped with chopped pistachios and pomegranate arils.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 30 |
| Carbs (g) | 35 |
| Fiber (g) | 5 |
| Sugar (g) | 2 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 60 |