Lemon-Rosemary Chicken with Wild Rice Pilaf and Honey-Glazed Carrots
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Raquel Garza
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This lemon-rosemary chicken with wild rice pilaf and honey-glazed carrots makes for a delicious, wholesome dinner that's easy to prepare. The chicken marinates for 30 minutes in a flavorful lemon-yogurt sauce, then bakes while the wild rice and honey-roasted carrots cook. With just 15 minutes of active prep time and 55 minutes total, this meal comes together quickly. Serve the tender, aromatic chicken over the fluffy wild rice pilaf, accompanied by the caramelized, honey-glazed carrots for a complete, crowd-pleasing dinner.
Meat, Eggs, & Dairy
- 4 pounds chicken breast
- 1 cup plain Greek yogurt
Fresh Produce & Herbs
- 2 lemon
- 4 sprigs fresh rosemary
- 12 ounces baby carrot
- 1 onion
Pantry Items
- 2 cups uncooked wild rice
- 2 tablespoons honey
Seasonings & Spices
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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