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Autumn Roasted Chicken with Chestnut and Mushroom Pilaf
Autumn Roasted Chicken with Chestnut and Mushroom Pilaf

Autumn Roasted Chicken with Chestnut and Mushroom Pilaf
A hearty and flavorful dish featuring seasonal chestnuts and mushrooms, perfect for a balanced dinner.
Autumn Roasted Chicken with Chestnut and Mushroom Pilaf
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 100
    g
     chestnut
  • 150
    g
     mushroom
  • 150
    g
     brown rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Roasted Chicken with Chestnut and Mushroom Pilaf
Instructions:
  1. Preheat the oven to 200°C.
  2. Season chicken breasts with salt, pepper, and thyme.
  3. Heat olive oil in a pan over medium heat and sear chicken until golden brown on both sides.
  4. Transfer chicken to a baking dish and roast in the oven for 20-25 minutes until cooked through.
  5. In the same pan, add chopped onion and garlic, sauté until translucent.
  6. Add mushrooms and chestnuts, cook for another 5 minutes.
  7. Stir in cooked brown rice and mix well.
  8. Serve roasted chicken on top of the chestnut and mushroom pilaf.
Nutrition Per Serving 800 g Per 100g
Energy 716 kcal 90 kcal
Protein 60 g 7.5 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 5 g 0.6 g
Carbohydrates 80 g 10.0 g
Fat 25 g 3.1 g
  • 2
    item
     chicken breast
  • 100
    g
     chestnut
  • 150
    g
     mushroom
  • 150
    g
     brown rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season chicken breasts with salt, pepper, and thyme.

Heat olive oil in a pan over medium heat and sear chicken until golden brown on both sides.

Transfer chicken to a baking dish and roast in the oven for 20-25 minutes until cooked through.

In the same pan, add chopped onion and garlic, sauté until translucent.

Add mushrooms and chestnuts, cook for another 5 minutes.

Stir in cooked brown rice and mix well.

Serve roasted chicken on top of the chestnut and mushroom pilaf.

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