Dutch Delight: Aromatic Herbed Chicken with Whole Grain Rice and Colorful Roasted Vegetables

Allergens

None (if using olive oil and herbs)

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup whole grain rice
• 1 bell pepper (any color)
• 1 zucchini
• 1 yellow squash
• 1 small red onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (205°C).
2. Cook the whole grain rice according to package instructions and set aside.
3. Chop the bell pepper, zucchini, yellow squash, red onion, and garlic into equal sized pieces.
4. In a large bowl, toss the chopped vegetables with olive oil, salt, and black pepper until evenly coated. Spread them out on a lined baking sheet and roast in the preheated oven for 25 minutes or until tender and slightly golden, stirring once halfway through cooking.
5. While the vegetables are roasting, season the chicken breasts with salt, black pepper, rosemary, thyme, and parsley.
6. In a large pan, heat a tablespoon of olive oil over medium high heat. Add the seasoned chicken breasts and cook for 6 minutes per side or until cooked through and golden brown. Remove from heat and let rest for 5 minutes before slicing.
7. Serve the herbed chicken on a bed of whole grain rice, surrounded by the colorful roasted vegetables. Enjoy this delightful Dutch feast!

Chef’s Insight

The combination of herbs used in this recipe is inspired by traditional Dutch flavors, while the choice of whole grain rice and colorful vegetables adds a nutritious twist to this classic meal.

Notes

This recipe is suitable for those following a standard diet. It can be easily adapted to accommodate various allergies or dietary preferences.