This simple, seasonal recipe teams up seared chicken and brown rice, loaded with late-summer vegetables. We’re tossing the grains with toasty brown butter—simply butter heated in a pan for a couple of minutes—and a quick sauté of sweet corn. Juicy tomatoes (yours may be red or yellow) and basil seeds marinated in vinegar top off the rice with pops of delicious brightness. (Chefs, your basil seeds will turn white when marinated!)
Ingredients
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 4 oz Cherry Or Charm Tomatoes
- 2 Garlic
- 2 Of Corn
- 2 tbsp Butter
- 1 Shallot
- 1 tbsp Sherry Vinegar
- 1/2 tsp Basil Seeds
- 1 1/2 tbsp Chicken Spice Blend (All-Purpose Flour, Garlic Powder, & Onion Powder)
- 1 Parsley
- 1/2 c Brown Rice
Instructions
Instructions
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 25 to 30 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat.Drizzle with olive oil and fluff with a fork. Cover and set aside in a warm place.
Prepare the ingredients & marinate the tomatoes:
While the rice cooks, wash and dry the fresh produce.Peel and medium dice the shallot.Peel and roughly chop the garlic.Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs.Roughly chop the parsley leaves and stems.Halve the tomatoes. Place in a medium bowl and season with salt and pepper. Add the basil seeds, half the parsley, ¼ of the vinegar, and a drizzle of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
Cook the corn:
While the tomatoes marinate, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the shallot, garlic, and corn; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Turn off the heat. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.
Cook the chicken:
While the tomatoes continue to marinate, pat the chicken dry with paper towels. Season with salt, pepper, and the spice blend on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
Brown the butter:
Add the butter to the pan of reserved fond; heat on medium-high until melted. Cook, stirring frequently and swirling the pan, 1 to 3 minutes, or until the butter is deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat and stir in the remaining vinegar.
Finish the rice & plate your dish:
Slice the cooked chicken crosswise.Add the browned butter and cooked corn to the pot of cooked rice. Stir to combine and season with salt and pepper to taste.Divide the sliced chicken and finished rice between 2 dishes. Top the rice with the marinated tomatoes. Garnish with the remaining parsley. Enjoy!