Preparation Time: 45 min.
Difficulty: Intermediate
Total Calories: 485 kcal
Ingredients:
- 500g of chicken breast
- 200g of jasmine rice
- 100g of onions
- 50g of celery
- 50g of shallots
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of chicken broth
- 1 tablespoon of fresh herbs (thyme or rosemary)
Kitchen Tools Needed:
- Oven
- Stove Top
- Air Fryer
Instructions:
- Preheat the oven to 200°C (400°F).
- Rinse the jasmine rice under cold water until the water runs clear, then set aside.
- In a pot, combine 1 cup of chicken broth, salt, and the rinsed jasmine rice. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, chop the onions, celery, and shallots finely.
- In a bowl, mix the chopped onions, celery, shallots, olive oil, black pepper, and fresh herbs. Set aside half of this mixture for garnishing later.
- Rub the remaining mixture all over the chicken breasts evenly and place them in the air fryer basket.
- Cook the chicken breasts in the air fryer at 180°C (356°F) for about 20-25 minutes until they are cooked through and golden brown.
- Once the chicken is done, let it rest for a few minutes before slicing it.
- Fluff the jasmine rice with a fork and serve it on a plate, topped with the sliced chicken and garnished with the reserved onion mixture.
Macros:
- Total Calories: 485kcal
- Carbs: 55g
- Proteins: 40g
- Fats: 15g
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