Chicken and Rice with Mint Pesto
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Peas, scallions, and a lemony mint pesto give basic white rice and shredded chicken an infusion of fresh flavor. Use already-made roast chicken in this dish.
Ingredients
4 tbsp. extra-virgin olive oil
fine sea salt
1 c. long grain white rice
1 1/2 c. frozen peas
2 c. packed fresh mint leaves
1 c. fresh basil leaves
1/2 c. freshly grated Parmigiano-Reggiano
1/4 c. pine nuts
1/4 c. fresh lemon juice
1 clove garlic
1 1/2 c. shredded roast chicken
1 small cucumber
3 scallions
Instructions
In a 2-quart saucepan, bring 1 3/4 cups water, 1 tablespoon oil, and 1/2 teaspoon salt to a boil; add rice. Return to a boil and cover. Reduce heat to low and simmer rice until water is absorbed, about 15 minutes. Fluff rice with a fork; let stand, covered, for 5 minutes. Spread on a baking sheet and let cool.
For mint pesto: In a food processor, puree 1/2 cup peas, mint, basil, cheese, pine nuts, lemon juice, garlic, remaining 3 tablespoons oil, and 1/2 teaspoon salt.
In a bowl, toss together rice, remaining 1 cup peas, pesto, chicken, cucumber, and about two-thirds scallions. Transfer to a serving bowl; sprinkle with remaining scallions and mint.
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