1 hour, 5 minutes
- For the rice pilaf, in a large saucepan bring broth to boiling. Stir in brown rice and wild rice. Reduce heat; simmer, covered, 15 minutes. Increase heat to medium and stir in lentils; bring to boiling. Reduce heat; simmer, covered, 30 minutes or until rice and lentils are tender.
- Meanwhile, in a medium skillet heat 1 tablespoon of the oil over medium heat. Add carrot and half the onion; cook and stir 2 minutes. Add soy beans; cook and stir 2 minutes. Stir into rice mixture; cover and set aside.
- Sprinkle chicken with thyme and marjoram, and season with pepper to taste. In a large nonstick skillet over medium heat, melt butter in remaining 1 tablespoon oil. Add chicken; cook 4 minutes or until side is browned. Turn chicken and add remaining onion; cook until chicken is browned.
- Add 1/4 cup water; reduce heat to medium-low. Cook, covered, 5 to 7 minutes or until an instant-read thermometer inserted into the chicken registers 165°F. Place chicken on rice pilaf, top with onion mixture, and serve.
View all nutritional information
Calories 302, Calories Fat 91, Total Fat 10g, Saturated Fat 2g, Cholesterol 69mg, Sodium 96mg, Carbohydrate 21g, Protein 29g
|Calories (fat) extra||30|
|Total Fat (extra)||16|
|Saturated Fat (extra)||13|
|Vitamin A (extra)||36|
|Vitamin C (extra)||5|