A new year is here and I think we can all agree that we hit the ground running with the health kicks at the beginning of the new year. Why not make it a regular habit? I have a bright and healthy recipe to get you started off right! It’s actually a very simple recipe that fills you up but doesn’t leave you in a slump like a lot of the holiday meals we have been eating lately. I used Basmati rice because I just really enjoy the texture with the crunchy almonds.

FUN FACT: Did you know that higher quality Basmati rice (traditionally used in Indian cooking) is aged for two years which gives it its lovely, floral aroma?
Crunchy Dill Chicken and Rice Bowl
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Servings Prep Time
5-6 People 20 Minutes
Cook Time
25 Minutes
Servings Prep Time
5-6 People 20 Minutes
Cook Time
25 Minutes
Crunchy Dill Chicken and Rice Bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
5-6 People 20 Minutes
Cook Time
25 Minutes
Servings Prep Time
5-6 People 20 Minutes
Cook Time
25 Minutes
Ingredients
Servings: People
Units:
Instructions
  1. Place chicken strips on baking sheet and drizzle with olive oil, salt, pepper and one of the two tablespoons of dried dill. Bake at 350 degrees for about 25 minutes.
  2. While chicken is cooking, boil broth (add water if need be) and cook rice according to directions on package.
  3. Chop parsley and toasted almonds.
  4. Once chicken is cooked, let cool slightly and cut into cubes. Once rice is cooked, drain any excess water/broth and return to pot.
  5. Add cubed chicken, juice of one lemon, the second tablespoon of dill, chopped almonds, parsley, salt and pepper. Add a bit of lemon infused olive oil for and extra fresh flavor!