Roast Chicken with Brown Rice Pilaf and Steamed Carrots

Ingredients

• roast chicken breast 150 g
• brown rice 3/4 cup cooked
• carrots 1 cup steamed
• olive oil 1 tbsp
• parsley 1 tbsp

Method

1. Preheat Oven and Prepare Chicken. Preheat your oven to 375°F (190°C). Pat the chicken breast dry with paper towels to ensure crispy edges. Lightly brush the chicken with half of the olive oil and season with salt and pepper if desired.
   Tip: Drying the chicken helps it roast better and develop a nice golden color.
2. Roast the Chicken. Place the chicken breast on a baking tray lined with parchment paper or foil. Roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.
   Tip: Use a meat thermometer to check doneness for perfectly cooked chicken.
3. Cook Brown Rice Pilaf. While the chicken roasts, heat the remaining olive oil in a medium saucepan over medium heat. Add the cooked brown rice and gently stir to warm it through. Add chopped parsley and mix well to combine.
   Tip: Warming the rice in olive oil enhances flavor and gives it a pilaf texture.
4. Steam the Carrots. Peel and slice carrots into uniform pieces. Place them in a steamer basket over boiling water, cover, and steam for about 7-10 minutes until tender but still slightly firm.
   Tip: Check carrots with a fork; they should be tender but not mushy.
5. Plate and Serve. Slice the rested roast chicken breast. On each plate, serve half the brown rice pilaf and steamed carrots alongside the chicken. Garnish with extra parsley if desired and enjoy your balanced meal.
   Tip: Resting the chicken before slicing helps retain juices for moist meat.

Pro tips

• Use a meat thermometer to ensure perfectly cooked chicken every time.
• Steaming carrots preserves their nutrients and natural sweetness.