Roasted Chicken with Cherry-Almond Pilaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup bagged matchstick-cut carrots |
1/2 cup dried cherries or golden raisins |
1 (6.6-ounce) package rice pilaf with almonds (such as near east) |
1/2 teaspoon grated lemon zest |
1/4 cup chopped fresh flat-leaf parsley |
1 whole roasted chicken, cut into 8 pieces |
4 lemon wedges |
Directions:
1. Bring 1 3/4 cups water to a boil in a large saucepan. Stir in carrots, cherries, rice with seasoning packet, and zest. Reduce heat to low, cover, and simmer 20 minutes, or until liquid is absorbed. Stir in 3 tablespoons parsley. Arrange rice on 4 serving plates, top with chicken, and sprinkle with remaining parsley. Serve with lemon wedges.
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