Pilaf with Chicken Spinach and Walnuts
Elevate your dinner table with this vibrant and nutritious Pilaf with Chicken, Spinach, and Walnuts! This one-pan dish combines tender chicken breast, fragrant long-grain rice, and fresh spinach, all seasoned with warm spices like cumin and cinnamon for a subtle Middle Eastern-inspired flavor. Toasted walnuts add a delightful crunch, while a sprinkle of fresh parsley brings a burst of freshness to this hearty, aromatic meal. Perfect for weeknight dinners or casual entertaining, this pilaf is easy to prepare in under 45 minutes and boasts a beautiful balance of protein, greens, and wholesome carbs. Serve it warm as a comforting, flavor-packed dish the whole family will love!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 3 pieces Garlic cloves
- 1.5 cups Long-grain rice
- 3 cups Chicken broth
- 4 cups Fresh spinach leaves
- 0.5 cups Walnuts
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Dice the chicken breasts into bite-sized pieces. Finely dice the onion and mince the garlic. Roughly chop the walnuts and fresh parsley.
Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium-high heat. Add the chicken pieces and season with a pinch of salt and pepper. Cook until the chicken is golden on all sides and fully cooked (about 5-7 minutes). Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for about 3 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Stir in the cumin and cinnamon and cook for 30 seconds to toast the spices lightly.
Add the rice to the skillet and stir to coat the grains in the oil and spices. Toast the rice for about 2 minutes, stirring occasionally.
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet with a lid, and let the rice cook for about 15 minutes.
While the rice is cooking, toast the walnuts in a dry pan over medium heat for 2-3 minutes, stirring frequently, until fragrant. Set aside.
Once the rice has absorbed most of the liquid and is nearly cooked, stir in the chicken pieces and fresh spinach leaves. Cover and cook for an additional 3-5 minutes, or until the spinach is wilted and the rice is tender.
Fluff the pilaf with a fork, taste, and adjust seasoning with additional salt and pepper if needed.
Garnish the finished pilaf with toasted walnuts and freshly chopped parsley before serving.
Serve warm and enjoy your flavorful Pilaf with Chicken Spinach and Walnuts!
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 33.5 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 4894 mg | 213% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 8.6 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2430 mg | 52% | |
*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.
