Description
A flavorful dish of saffron rice paired with tender grilled chicken strips.
Ingredients
Scale
- 2 cups basmati rice
- 1/2 teaspoon saffron threads
- 4 cups chicken broth
- 1 pound chicken breast, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Soak saffron in a small bowl of warm water for 10 minutes.
- In a pot, bring chicken broth to a boil.
- Add rice and saffron water to boiling broth.
- Reduce heat, cover, and simmer for 15 minutes.
- In a bowl, mix chicken strips with olive oil, salt, pepper, paprika, and lemon juice.
- Grill chicken strips over medium heat until cooked through, about 6-8 minutes.
- Fluff rice with a fork and serve with grilled chicken on top.
- Garnish with fresh parsley.
Notes
- Adjust seasoning to taste.
- Use vegetable broth for a vegetarian option.
- Let rice sit covered for 5 minutes after cooking for better texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling and Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 70mg
Keywords: Saffron Rice, Grilled Chicken, Mediterranean Dish