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Sauteed Chicken over Rice

Sauteed Chicken over Rice


  • 1 cup chopped sweet onion
  • 1 clove garlic, minced
  • 2 Tbsp. canola oil
  • 3/4 lb. boneless, skinless chicken breasts
  • 1/2 tsp. dried oregano
  • 1/4 tsp. turmeric
  • sea salt and pepper to taste
  • 2 Tbsp. lemon juice
  • 1/2 cup uncooked brown basmati rice
  • 1/2 cup uncooked white basmati rice
  • 2 cups water
  • 2 Tbsp. olive oil
  • 1/4 tsp. sea salt


  1. Dice chicken breasts into 1/2 inch cubes. Heat canola oil in a skillet over medium heat. Add the minced garlic and onion and cook for 7-10 minutes, until onions are softened and start to brown. Add the diced chicken breasts, spices and lemon juice. Cook over medium heat until chicken is browned and cooked through.
  2. Meanwhile, bring the 2 cups of water, olive oil, and 1/4 cup sea salt to a boil. Add the brown basmati rice, reduce heat to low, cover and cook for 10 minutes. Then stir in the white basmati rice and continue to cook until the water is absorbed. Serve chicken mixture over rice.
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