Fresh Chicken and Tomato Rice Pilaf
Makes 4 servings
1 tablespoon avocado oil
4 (6-ounce) boneless, skinless chicken breasts
1 1/4 cup basmati rice
1 pint grape or cherry tomatoes, halved
1 (8-ounce) bag French green beans, cut in half
1/2 cup pitted Castelvetrano olives, halved
Chopped fresh basil
Salt and pepper to taste
Heat the oil in a large skillet with a lid over medium high heat. Sprinkle the chicken evenly with salt and pepper. Place in the pan and cook 2 minutes per side until golden brown, remove from the pan onto a plate and set aside.
Add the rice and stir until lightly toasted, about 30 seconds. Add 2 cups water and bring to a boil.
Add the tomatoes, greenbeans, olives and chicken into the pan.
Reduce heat to low heat, cover and cook for about 15 minutes until the rice and green beans are tender.
Remove the chicken from the pan, and stir in the basil until combined. Serve the rice mixture immediately with the chicken.
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