Cookwith

Name: Brined Chicken and Golden Rice with Roasted Broccoli
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 2 boneless, skinless chicken breasts; 2 cups broccoli florets; 1 cup long-grain white rice; 2 cups low-sodium chicken broth; 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp ground turmeric; 1 tsp salt (for brine); 2 tbsp salt (for water); 1 tbsp lemon juice; Black pepper, to taste

Brined Chicken and Golden Rice with Roasted Broccoli

SweetTomato1269

This recipe elevates a classic chicken and rice dinner with a few chef-inspired techniques: a quick chicken brine locks in juiciness, turmeric and smoked paprika lend color and warmth to the rice, and high-heat roasting gives broccoli crisp, caramelized edges. The whole meal comes together in under 40 minutes and is perfect for a cozy dinner when the weather’s cool. The lemon juice stirred into the rice at the end brightens every bite for a meal that’s comforting, vibrant, and satisfying.

Ingredients

Instructions

In a medium bowl, dissolve 2 tbsp salt in 4 cups cold water. Submerge chicken breasts and brine for 15 minutes. Meanwhile, preheat oven to 425°F (220°C).
Rinse rice under cold water until water runs clear. In a saucepan, heat 1 tbsp olive oil over medium heat. Add rice, turmeric, and smoked paprika; stir until fragrant, about 1 minute.
Pour in chicken broth, season with a pinch of salt and black pepper. Bring to a boil, cover, and reduce heat to low. Simmer 15-18 minutes until rice is tender and liquid is absorbed.
While rice cooks, drain and pat chicken dry. Season both sides lightly with salt and pepper. Place chicken on a baking sheet with broccoli florets. Drizzle both with olive oil and sprinkle broccoli with a pinch of salt and black pepper. Roast for 15-18 minutes until chicken is cooked through (internal temp 165°F) and broccoli is golden at edges.
Rest chicken 3 minutes, then slice. Fluff rice with a fork, stir in lemon juice. Plate rice, top with sliced chicken and roasted broccoli. Serve immediately.