Chicken with Rice and Fruit Salad
Elevate your weeknight dinner routine with this vibrant and wholesome Chicken with Rice and Fruit Salad recipe! Perfectly seasoned pan-seared chicken breasts are paired with fluffy long-grain rice cooked in savory chicken broth, creating a hearty and satisfying base. The meal is perfectly balanced with a refreshing side of colorful fruit salad, featuring a medley of strawberries, blueberries, kiwi, and pineapple, all lightly tossed in a zesty honey-lime dressing. Garnished with a hint of fresh mint, this dish combines savory and sweet flavors in a delightful and nutritious way. Ready in under an hour and serving four, this recipe is ideal for busy families or anyone seeking a quick yet flavor-packed meal. Whether it's a warm weeknight dinner or a weekend treat, this chicken and rice dish with fruit salad will please every palate.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup uncooked long-grain rice
- 2 cups chicken broth
- 3 cups mixed fresh fruit (e.g., strawberries, blueberries, kiwi, pineapple)
- 1 tablespoon honey
- 1 tablespoon lime juice
- 5 leaves fresh mint leaves (optional)
Instructions
Season both sides of the chicken breasts with garlic powder, paprika, salt, and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add chicken breasts to the skillet and cook for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from skillet and let rest for 5 minutes before slicing.
While the chicken is cooking, rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the broth is absorbed and rice is tender.
Fluff the cooked rice with a fork and keep warm until ready to serve.
In a large bowl, combine the mixed fresh fruit. In a small bowl, whisk together honey and lime juice to create a dressing.
Pour the honey-lime dressing over the mixed fruit and gently toss to coat. Garnish with fresh mint leaves if desired.
To plate, serve the sliced chicken breasts over a bed of rice. Add a generous portion of fruit salad on the side and enjoy your meal.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 271.8 g | 99% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 85.6 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2626 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
