Chicken With Creamy Lemon Brown Rice and Brussel Sprouts

11 06 2013

I found this recipe on foodnetwork.com, which offered a creamy orzo side dish as a stand in for rich risotto. It’s certainly not the same as risotto, but it’s a nice healtly option. This is also a creative way to sneak brussel sprouts into the dish…either to help kids eat them or for someone who doesn’t typically like them!

Chicken With Creamy Lemon Brown Rice and Brussel Sprouts

Chicken With Creamy Lemon Brown Rice and Brussel Sprouts

The following serves 2:

  • 1/4 cup ricotta
  • 1 Tbsp extra-virgin olive oil
  • 1 large clove garlic, minced
  • Juice and zest of 1 lemon
  • Kosher salt and black pepper
  • 2 boneless, skinless chicken breasts
  • 1 cup brown rice or whole wheat orzo
  • 1 cup brussel sprouts, thinly sliced
  • 2 oz crumbled feta cheese, at room temperature
  • Couple Tbsp fresh herbs such as parsley

Whisk together the ricotta, 2 tsp of the oil, garlic, lemon juice and 1/2 tsp each of salt and pepper in a medium bowl until well combined.

Grill or sautee chicken until nicely marked and cooked through, 5-7 minutes per side. Transfer to a plate and let rest for 5 minutes.

Saute the sliced brussel sprouts in a skillet over medium-high heat with a little oil until browned.

Cook rice according to package directions, then stir in browned brussel spouts. Stir the rice and brussel spouts into the ricotta mixture, along with the feta cheese and half of the fresh herbs. Stir in warmed chicken broth to complete the sauce (about 1/2 cup).

Serve the chicken over the rice. Sprinkle with lemon zest and the remaining fresh herbs.

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