Turkish · Dinner
Rice Pilaf with Noodles (GLP-1)
Turkish-style rice pilaf with toasted vermicelli noodles, cooked in chicken stock and enriched with shredded chicken breast, chickpeas, and toasted pine nuts. The rice base is lightened while the protein and legumes are increased, giving a savory, buttery plate that is easier to digest and portioned for a smaller, protein-forward meal.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
459Calories
45.8gProtein
11.9gFat
48.5gCarbs
3.8gSugar
6.9gFiber
610mgSodium
110mgChol
3.1gSat Fat
780mgPotassium
75mgCalcium
3.4mgIron
0.4mcgVitamin B12
6mgVitamin C
protein-rich
high-fiber
glp-1
Instructions
1
Prep
Poach chicken breast in simmering water over medium heat for 12 minutes until it reaches 165°F, then remove and shred with two forks.
2
Toast
Melt butter with oil in a saucepan over medium heat, add vermicelli pieces, and stir for 2 minutes until golden brown and nutty-smelling.
3
Simmer
Add diced onion and cook 3 minutes until softened, stir in rice to coat, pour in stock, bring to a boil, cover, reduce to low, and simmer 15 minutes until liquid is absorbed.
4
Plate
Fluff rice with a fork, fold in shredded chicken, chickpeas, pine nuts, and parsley, season with salt, and transfer to a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken breast
- 2/3 cup130g basmati rice, uncooked
- 1/2 cup40g vermicelli noodles
- 1 cup160g cooked chickpeas
- 2 tsp2 tsp butter
- 2 tsp2 tsp olive oil
- 11 onion
- 2 tbsp2 tbsp pine nuts
- 1 1/2 cup360ml chicken stock
- 2 tbsp2 tbsp fresh parsley
- salt to taste
