lunch

Riz a Djej (Lebanese Spiced Rice with Chicken, Toasted Almonds, and Cinnamon)

Name: Riz a Djej (Lebanese Spiced Rice with Chicken, Toasted Almonds, and Cinnamon)
Ingredients: 128.5 g Chicken breast, skinless, raw; 162.7 g Rice, long-grain, white, cooked; 31.3 g Almonds, sliced, toasted; 105.7 g Spinach, fresh; 24.4 g Pomegranate molasses (for glaze and garnish)

Nutrition

602

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Chicken breast, skinless, raw128.5 g

Rice, long-grain, white, cooked162.7 g

Almonds, sliced, toasted31.3 g

Spinach, fresh105.7 g

Pomegranate molasses (for glaze and garnish)24.4 g

Instructions

Season the chicken breast with salt, black pepper, and a generous pinch of seven-spice (baharat). Sauté in a pan over medium heat with a light drizzle of oil until the exterior is golden brown and the juices run clear, about 6-8 minutes per side.

Once cooked, let the chicken rest for 5 minutes before shredding it into bite-sized pieces.

While the chicken rests, wilt the fresh spinach in the same pan with a splash of water, seasoning lightly with salt.

In a small dry skillet, toast the sliced almonds over medium heat until they become fragrant and golden-brown, about 2-3 minutes. Watch them closely as they burn quickly.

To assemble, place the warm, fluffy cooked rice in a shallow bowl. Arrange the shredded chicken over the rice, followed by the wilted spinach.

Drizzle the pomegranate molasses over the chicken to add a bright, acidic depth. Top with the toasted almonds for a crucial crunch. Serve immediately while warm, ensuring a bit of everything in each bite.