Wild Rice with Roasted Chicken

The recipe Wild Rice with Roasted Chicken can be made in approximately 1 hour and 5 minutes. One portion of this dish contains roughly 45g of protein, 43g of fat, and a total of 712 calories. This gluten free and fodmap friendly recipe serves 4 and costs $2.96 per serving. This recipe from Feed Me Phoebe requires sea salt, bell pepper, slivered almonds, and parsley. 8 people have made this recipe and would make it again. It works well as a main course. Overall, this recipe earns a great spoonacular score of 90%. Roasted Chicken with Wild Rice Soup, Chicken With Roasted Vegetables & Wild Rice, and One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 55 minutes

 

Ingredients:

1 1/2 pounds boneless, skin-on chicken breasts (about 2 large)

1 teaspoon fresh thyme

Olive oil

1/4 cup chopped parsley

Pepper

Sea salt

1/2 cup slivered almonds

2 tablespoons unsalted butter

8 cups cold water

1 cup wild rice

Equipment:

baking sheet

oven

cutting board

sauce pan

frying pan

Cooking instruction summary:

Preheat the oven to 375°. Arrange the chicken breasts on a parchment-lined baking sheet. Rub the chicken with olive oil and season with salt and pepper. Sprinkle the thyme over the chicken. Roast in the oven for 40 minutes, or until the skin is crisp and the chicken is cooked through.Remove to a cutting board and rest for 5 minutes, then sliced 1/2-inch thick on a bias.Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well.In a small skillet, toast the almonds over medium heat until golden brown.Toss the wild rice with the butter, parsley and almonds. Season with salt and transfer to a platter. Arrange the chicken on top of the wild rice and serve warm.

 

Step by step:


1. Preheat the oven to 375°. Arrange the chicken breasts on a parchment-lined baking sheet. Rub the chicken with olive oil and season with salt and pepper. Sprinkle the thyme over the chicken. Roast in the oven for 40 minutes, or until the skin is crisp and the chicken is cooked through.

2. Remove to a cutting board and rest for 5 minutes, then sliced 1/2-inch thick on a bias.Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour.

3. Drain the wild rice well.In a small skillet, toast the almonds over medium heat until golden brown.Toss the wild rice with the butter, parsley and almonds. Season with salt and transfer to a platter. Arrange the chicken on top of the wild rice and serve warm.


Nutrition Information:

Quickview
711k Calories
45g Protein
42g Total Fat
37g Carbs
49% Health Score
Limit These
Calories
711k
36%

Fat
42g
66%

  Saturated Fat
10g
67%

Carbohydrates
37g
13%

  Sugar
4g
5%

Cholesterol
123mg
41%

Sodium
333mg
15%

Get Enough Of These
Protein
45g
90%

Vitamin C
100mg
122%

Vitamin B3
20mg
104%

Vitamin K
74µg
71%

Vitamin B6
1mg
65%

Vitamin A
2996IU
60%

Phosphorus
558mg
56%

Vitamin E
7mg
51%

Manganese
0.97mg
48%

Selenium
29µg
43%

Magnesium
166mg
42%

Zinc
4mg
30%

Vitamin B2
0.46mg
27%

Copper
0.51mg
25%

Fiber
5g
24%

Potassium
823mg
24%

Folate
91µg
23%

Vitamin B5
2mg
21%

Iron
3mg
18%

Vitamin B1
0.23mg
15%

Vitamin B12
0.59µg
10%

Calcium
91mg
9%

Vitamin D
0.79µg
5%

covered percent of daily need
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