Lemon Honey Pistachio Chicken with Apricot Rice
Elevate your weeknight dinners with this vibrant Lemon Honey Pistachio Chicken with Apricot Rice, a dish that seamlessly balances sweet, tangy, and nutty flavors. Tender, marinated chicken breasts are infused with a zesty lemon-honey glaze, then topped with toasted pistachios for a delightful crunch. Paired with fragrant apricot-studded rice cooked in savory chicken stock, this meal offers a harmonious blend of textures and tastes. Perfectly portioned for four and ready in just 40 minutes, it’s both elegant and effortless, making it the ideal recipe for both family meals and dinner parties. Finish with a sprinkle of fresh parsley for a colorful garnish, and watch this dish become a fast favorite! Keywords: lemon honey chicken, pistachio chicken, apricot rice recipe, easy chicken dinner, flavorful chicken recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 3 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup pistachios, shelled and chopped
- 1 cup white rice
- 0.5 cup dried apricots, chopped
- 2 cups chicken stock
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
In a small bowl, whisk together the lemon juice, honey, 2 tablespoons of olive oil, minced garlic, salt, and black pepper to make the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Allow the chicken to marinate for at least 30 minutes or up to 2 hours in the refrigerator.
While the chicken is marinating, prepare the apricot rice. In a medium saucepan, heat the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and fragrant.
Stir in the rice and chopped dried apricots. Cook for 1-2 minutes, stirring frequently, to lightly toast the rice.
Pour in the chicken stock, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is fully absorbed. Fluff the rice with a fork and set aside, keeping it warm.
Remove the chicken from the marinade and pat dry with paper towels. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and fully cooked to an internal temperature of 165°F (74°C).
In the final 2 minutes of cooking the chicken, sprinkle the chopped pistachios over each breast and press lightly to adhere. Cook briefly to toast the pistachios.
Serve the chicken breasts over a bed of apricot rice. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 22.7 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 875 mg | 19% | |
*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.
