Chicken Breast With Beetroot Red Rice

  • Difficulty: Basic
  • 30 minutes
  • One serving

Beetroot red rice? Now that’s something you should try more often. The beautiful red color comes from the beetroot juice, no room for artificial stuff here. Alongside that, add some vegetables, parmesan and mascarpone. These are sure to add up to a well-balanced dish. You can serve it with a variety of meats, but today we recommend chicken breast!

Ingredients Needed for Chicken Breast With Beetroot Red Rice

1 tablespoon vegetable oil
4 ounces of chicken breast
1 teaspoon olive oil
1 teaspoon butter
1 onion, chopped
1 zucchini, diced
2.5 ounces of rice
½ cup white wine
salt
pepper
½ cup beetroot juice
2 teaspoons of mascarpone
0.5 ounce shredded parmesan

How to Cook Chicken Breast With Beetroot Red Rice

  1. Heat a skillet, add the vegetable oil and start cooking the chicken. Cook it for about 6 minutes per side. When ready, take it out of the pan.
  2. In the same pan, pour the olive oil and add the butter in order for it to melt.
  3. Add the onion and fry it until it becomes translucent. Add zucchini and rice and stir. Pour the white wine, season with salt and pepper and bring to a boil.
  4. Pour the beetroot juice that will bring that beautiful red color. Again, bring to a boil.
  5. Add the mascarpone and the parmesan. Reduce the heat and let some of the excess water evaporate. Cook it for about 6-8 more minutes then turn off the heat.
  6. Serve it with the cooked chicken!

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