Soy-Free Savory Chicken Over Rice
Indulge in the irresistible flavors of this Soy-Free Savory Chicken Over Rice recipe, a perfect blend of simplicity and sophistication. Tender, perfectly seasoned chicken breasts are seared to golden perfection, then simmered in a rich, well-balanced sauce made with chicken broth, lemon juice, balsamic vinegar, honey, and fragrant garlic. Served atop fluffy long-grain white rice, this dish is a hearty and wholesome meal that's naturally free of soy. With a preparation time of just 15 minutes and a total cook time of 25 minutes, it’s an excellent choice for busy weeknights or casual family dinners. Garnish with fresh parsley for a pop of color and freshness, and enjoy a comforting plate that’s bursting with savory and tangy flavors. Perfect for those seeking soy-free meals, this recipe is sure to please with its effortless elegance!
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Recipe Information
Ingredients
- 4 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 cups chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 3 cloves minced garlic
- 1.5 cups long-grain white rice
- 3 cups water
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Begin by combining salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub this mixture evenly over the chicken breasts.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the seasoned chicken breasts and sear each side for about 3-4 minutes, or until both sides are golden brown. Remove chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add minced garlic. Sauté for about 1 minute until fragrant.
Pour in the chicken broth, lemon juice, balsamic vinegar, and honey into the skillet. Stir well to combine and let the mixture come to a gentle simmer.
Return the chicken breasts to the skillet, ensure they are covered with the sauce. Cover the skillet with a lid and let it cook for about 10 minutes or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
Meanwhile, in a medium saucepan, combine the long-grain white rice with water. Bring to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Once the chicken is done, remove it from the skillet. Let the sauce continue to reduce for an additional 2-3 minutes if needed to thicken slightly.
To serve, spoon the rice onto each plate, top with a chicken breast, and drizzle with the savory sauce. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5260 mg | 229% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 21.9 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2099 mg | 45% | |
*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.
