Ingredients
Units
Scale
- 1 cup uncooked basmati rice
- 1 small head of broccoli, 1/2 if store bought
- 1 small head of cauliflower, 1/4 or 1/2 if store bought
- 4–5 anchovy fillets, chopped
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup chopped almonds
- Salt and pepper to taste
- 2 bone-in, skin-on chicken breasts
- 1 tablespoon olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tablespoon fresh thyme leaves, chopped
- 1–1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh green onions/ scallions
Instructions
- Cook the basmati rice according to package instructions.
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the garlic, anchovies, and red pepper flakes and cook until fragrant, about 1 minute.
- Add the broccoli and cauliflower to the skillet and season with salt and pepper. Cook for about 5 minutes, or until the vegetables are tender.
- In a separate bowl, mix together the olive oil, lemon juice, lemon zest, chopped thyme, salt, and pepper. Brush the mixture over the chicken breasts, then place them in a baking dish.
- Bake the chicken in the preheated oven for 30-35 minutes, or until cooked through.*
- In a large bowl, combine the cooked basmati rice, vegetable mixture, chopped almonds, chopped parsley, and chopped chives. Toss to combine.
- Serve the salad with the lemon thyme chicken breasts sliced on top or on the side.
Enjoy your delicious and flavorful grainy salad with lemon thyme chicken!