Exquisite Gluten-Free Turkish Lunch Feast: Succulent Grilled Chicken, Creamy Rice Pilaf, and Roasted Seasonal Vegetables

Allergens

None, but contains tree nuts (pine nuts)

Ingredients

• 2 boneless, skinless chicken breasts 1 cup long
• grain white rice 1/4 cup pine nuts, toasted 1/4 cup raisins 1/4 cup unsalted butter 2 cups mixed seasonal vegetables (e.g., zucchini, bell peppers, cherry tomatoes) 1/2 teaspoon ground cumin Salt and black pepper to taste Olive oil for brushing Fresh parsley for garnish

Instructions

1. Rinse the rice in a fine mesh strainer under cold water until the water runs clear, then drain well.
2. In a medium saucepan, bring 1 3/4 cups of water and a pinch of salt to a boil. Add the rice, reduce heat to low, cover, and cook for 15 minutes or until tender but still firm. Fluff with a fork and let it cool slightly.
3. Preheat the oven to 400°F (200°C). In a large bowl, toss the seasonal vegetables with olive oil, cumin, salt, and black pepper. Spread them out on a baking sheet in a single layer and roast for 15 20 minutes or until tender and slightly charred.
4. Season the chicken breasts with salt and black pepper to taste. Heat a grill pan or outdoor grill over medium heat, and brush the chicken with olive oil. Cook for about 6 minutes per side or until cooked through. Let it rest for a few minutes before slicing.
5. In a small saucepan over low heat, melt the butter. Add the toasted pine nuts and raisins to the rice pilaf and mix gently. Stir in the melted butter and adjust seasonings if needed.
6. Serve the grilled chicken slices on top of the rice pilaf, surrounded by the roasted vegetables. Garnish with fresh parsley and enjoy!

Chef’s Insight

To achieve the perfect grill marks on the chicken, do not move the chicken while it cooks on the grill pan or grill.

Notes

Feel free to adjust the seasonal vegetables based on your preferences or what's in season.