Solo Chicken Breast and Pink Rice Pilaf

Total Time
Prep 14 mins
Cook 30 mins

The juice from the Pomegrante and the lime with offer a nice balance to the sweetness of the onion, and give the rice a pink glow. Served with a side dish, this will make a nice lunch for one.


  1. Make several long cuts through the husk of a Pomegranate, hold it under water in a large bowl, and break it apart.
  2. Skim off the parts that float, then drain in a colander.
  3. Put the red pomegranate seeds in a food blender and grind on high for a minute.
  4. Strain the liquid through a sieve into a measuring cup.
  5. Add the lime juice and enough additional water to make a total of 2/3 cup liquid.
  6. Put the olive oil into a frying pan, add the butter and once melted, add the onion.
  7. Stir the onion until the flesh is nearly clear, then add the chicken and continue to stir until the meat starts to look white.
  8. Add the rice, stir until all the grains are covered in the oil/butter and then add the liquid.
  9. Turn the heat down to the lowest setting, cover with a tight fitting lid and cook for 15 minutes.
  10. At the end of the 15 minutes, turn off the heat.
  11. DO NOT REMOVE THE LID, and let it sit for another 15 minutes.


Most Helpful

This was ok. My husband took one bite and refused to eat any more, but I thought it was good though bland.

CulinaryExplorer February 03, 2009

Doubled this recipe for 2 of us & followed the recipe right on down! Was given home-grown pomegranates from a friend who had way more than she could handle! We really enjoyed the flavor combo of the fruits used, & had a very pleasant dinner with this keeper of a recipe! [Tagged, made & reviewed in Think Pink Tag Game in Honor of Breast Cancer Awareness]

Sydney Mike October 21, 2008

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