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Low-Salicylate Mediterranean Chicken Pilaf
A comforting, low-salicylate Mediterranean-style pilaf featuring tender chicken, long-grain rice, and fresh herbs. This dish is naturally gluten-free and adheres to low-salicylate dietary guidelines for a healthy, satisfying meal.
55 min4 servingsmediterraneanmain course
Nutrition Facts
Per serving
Calories537
% Daily Value*
Total Fat 27g35%
Saturated Fat 13g65%
Trans Fat 0g
Cholesterol 133mg44%
Sodium 2624mg114%
Total Carbohydrate 22g8%
Dietary Fiber 6g21%
Total Sugars 8g
Protein 49g97%
Calcium 361mg28%
Iron 4.3mg24%
Potassium 1741mg37%
Vitamin A 75mcg8%
Vitamin C 54mg59%
Vitamin B6 0.27mg16%
Vitamin B12 0.36mcg15%
Vitamin E 2.6mg17%
Vitamin K 63mcg53%
Magnesium 113mg27%
Zinc 2.4mg22%
Folate 69mcg17%
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 1.5 lbs chicken breast
- 1.5 cups long-grain rice
- 3 cups condensed chicken broth
- 2 tbsp unsalted butter
- 1 tbsp safflower oil
- 1 large shallot
- 1 tsp garlic powder
- 1 cup leeks
- 1 cup green beans
- 1 cup oyster mushrooms
- 1 cup cabbage
- 1 cup brussels sprouts
- 0.25 cup parsley
- 2 tbsp fresh chives
- 0 to taste sea salt
Instructions
- 1Heat Safflower oil in a large pot or Dutch oven over medium-high heat. Sear diced chicken until lightly browned; remove and set aside.
- 2Add unsalted butter to the pot. Sauté minced shallot and sliced leeks until softened, then stir in garlic powder.
- 3Add long-grain rice to the pot and toast for 1-2 minutes. Pour in Condensed Chicken Broth, then add green beans, Oyster Mushrooms, shredded cabbage, and Brussels Sprouts. Bring to a gentle simmer.
- 4Reduce heat to low, cover, and cook for 15-20 minutes, or until rice is tender and liquid is absorbed.
- 5Stir in the seared chicken, fresh chopped parsley, and fresh chopped chives. Season with sea salt to taste and serve immediately.
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