Sautéed Chicken with Garlic and Olive Oil over Herb Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breast pieces sautéed with garlic and olive oil served atop fragrant herb-infused rice for a simple yet savory meal. This Mediterranean-inspired chicken recipe, ready in about 35 minutes, pairs chicken breast, garlic cloves, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups water, 1 tsp salt, and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
  2. Step 2: Meanwhile, mince 4 garlic cloves finely. Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant and lightly golden but not browned.
  3. Step 3: Cut 1 lb chicken breast into 1-inch cubes and season with 1/2 tsp black pepper. Add the chicken to the skillet with the garlic and cook over medium-high heat for 6-8 minutes, stirring occasionally, until the chicken is cooked through and edges are slightly browned.
  4. Step 4: Fluff the cooked rice with a fork, then stir in 2 tbsp chopped fresh parsley and 1 tbsp fresh thyme. Plate the herb rice and spoon the garlic chicken over the top while hot.

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