lunch

Arroz con Pollo a la Plancha (Pan-Seared Chicken with Saffron-Infused Rice)

Name: Arroz con Pollo a la Plancha (Pan-Seared Chicken with Saffron-Infused Rice)
Ingredients: 205 g Chicken, breast, skinless, raw; 180 g Rice, white, cooked; 120 g Bell, pepper, green, raw; 100 g Spinach, raw; 1.2 g Oil, olive; 3.5 g Honey (for glaze/sweetness); 100 g Diced tomatoes (canned, for rice moisture)

Nutrition

660

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Chicken, breast, skinless, raw205 g

Rice, white, cooked180 g

Bell, pepper, green, raw120 g

Spinach, raw100 g

Oil, olive1.2 g

Honey (for glaze/sweetness)3.5 g

Diced tomatoes (canned, for rice moisture)100 g

Instructions

Pat the chicken breast dry and season lightly with salt and smoked paprika. Heat a non-stick skillet over medium-high heat with a tiny drop of olive oil. Sear the chicken for 6-7 minutes per side until deeply golden and cooked through. Remove and let rest.

In the same pan, toss in the diced green bell peppers and cook until softened and slightly charred, about 4 minutes.

Add the cooked rice, diced tomatoes (with juice), and honey to the pan. Stir to incorporate, allowing the rice to toast slightly and pick up the pan drippings. Bloom with a pinch of saffron.

Fold in the fresh spinach and cook just until wilted, about 1 minute.

Slice the chicken into bias-cut strips. Mound the fragrant rice into a shallow bowl, nestle the chicken on top, and finish with a squeeze of fresh lemon and a final crack of black pepper.