|2 servings||calories per servings 580||protein serving 38 g||carbs per serving 65 g||total fat per serving 20 g|
A quick, bright sauce made with shallot, oregano and a splash of lemon turns this simple chicken-and-rice dish into something special – with a Greek twist. The rice is special, too. It’s a blend of long-grain brown rice, short-grain brown rice, wild rice, whole-grain Wehani rice and whole-grain Black Japonica rice.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||65 g|
|Dietary Fiber||6 g|
• Place a small saucepan over medium-high heat. Add rice, bouillon cube, 1 pat butter and 1 3/4 cups water.
• When water boils, reduce heat to low. Cover pan, and simmer 40 minutes.
• Remove from heat. Let stand, covered, 5 minutes. The rice should be slightly firm. Drain off any excess water.
MISE EN PLACE
• Peel and mince shallot.
• Zest lemon. Halve lemon, and squeeze 2 tablespoons juice (save any extra lemon for another use).
• Pick and chop oregano leaves.
• Pick and chop parsley leaves.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Transfer chicken to a plate.
Reduce heat to medium. Add shallot. Cook, stirring, until shallot begins to become translucent, about 2 minutes.
• Stir in flour. Cook 30 seconds.
• Stir in 1 cup water, 1/4 teaspoon PeachDish Salt, lemon zest, 2 tablespoons lemon juice and oregano. Bring to a simmer.
• Cook, stirring, 2-3 minutes. If necessary, thin sauce with a little water.
While sauce cooks:
• Thinly slice chicken against the grain.
• Remove sauce from heat. Stir in remaining 2 pats butter, parsley and any resting juices from chicken.
• Taste and adjust seasoning as desired with PeachDish Salt.
• Divide rice between 2 plates.
• Top with chicken and sauce, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...