Shredded chicken breast piled on buttery rice pilaf cooked in chicken broth; a high-protein homemade take on a Turkish street favorite.
Ingredients
Instructions
- 1
Rinse the rice several times until the water runs clear, then drain.
- 2
Melt 30 g of the butter in a pot and toast the rice over medium heat for 3-4 minutes until the grains turn translucent.
- 3
Add the water, broth and salt and bring to a boil. Cover and cook over low heat for 15 minutes until absorbed, then turn off the heat and let steam for 10 minutes.
- 4
Shred the boiled chicken. Toss it in a pan with the remaining butter for 3-4 minutes and sprinkle with black pepper.
- 5
Spoon the rice onto plates, top with the chicken and serve hot.
Nutrition
Per serving
| Calories | 592 kcal |
|---|---|
| Protein | 33 g |
| Carbs | 80 g |
| Fat | 14 g |
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