Chicken Cutlets and Rice

Brynie Greisman Brynie Greisman
5.0 (1 reviews)

I use thin cutlets here because they absorb marinades deeply, ensuring that every bite is tender and flavorful. Basmati rice has long grains and a subtle, nutty aroma, which balances the chicken cutlets perfectly. Flecked with red peppers, it adds a pop of color too.

1h 30m 6-7
Easy Gluten Free Meat

Directions

Prepare the Marinade

  1. Mix all marinade ingredients in a bowl.

  2. Add cutlets and marinate for at least 30 minutes.

Prepare the Chicken Cutlets and Rice

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 9×13-inch (23×33-centimeter) pan with Gefen Parchment Paper.

  2. Mix rice, broth, onion, pepper, and olive oil. Pour it into the prepared pan. Place marinated chicken cutlets on top. Cover tightly with parchment paper and aluminum foil and bake for 35 minutes.

  3. Uncover and bake for another 10 minutes.

  4. Cover and let sit for five minutes before serving.

Credits

Description:
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

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1 Comment

Soroh Rabinowitz •

Excellent, Easy and Delicious!!!