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Baked Garlic Chicken & Pilaf

Baked Garlic Chicken & Pilaf

A juicy, perfectly baked chicken breast over a bed of flavorful pilaf.
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Prep Time 10 minutes
Cook Time 45 minutes
Marinating Time 30 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 6 Chicken Breasts boneless, skinless

For the Chicken Marinade

  • ½ cup Avocado Oil
  • ¼ cup Apple Cider Vinegar
  • ¼ cup Honey
  • 6 Garlic Cloves minced
  • 2 tsp Italian Seasonings
  • 1 tsp Paprika
  • 1 Lemon juiced & zest

For the Pilaf

  • 4 tbsp Butter
  • 2 Garlic Cloves minced
  • 2 tbsp Dried Minced Onion
  • 2 cup Long Grain Rice
  • 1 cup Orzo Pasta
  • 1 tsp Italian Seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • 5½ cup Chicken Broth
  • 1 cup Parmesan Cheese grated

Instructions
 

  • In a gallon sized zipper bag, add marinade ingredients. Add chicken breast and let marinade in the refrigerator for at least 30 minutes (up to 24hours).
  • Preheat oven to 350degF.
  • Place baking rack on a parchment paper lined baking sheet. Add chicken breasts to rack (reserve marinade). Bake for 15 minutes. Flip each piece of chicken and brush with reserved marinade. Return to oven and cook for 30 minutes more.
  • In a large saute pan over medium-high heat, add butter. Once melted, add garlic and onion. Cook for 2 minutes then add orzo. Toast for 3 minutes.
  • Add rice, seasonings, and chicken broth. Bring just to a boil and cover pan. Reduce heat to medium and cook for 20 minutes.
  • Remove lid and stir in parmesan until fully incorporated.
  • Remove chicken from oven and let rest for at least 5 minutes. Slice on the diagonal and serve over a bed of pilaf.
Keyword baked chicken, Chicken, Garlic, marinade, Pasta, pilaf, rice
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