Roast Chicken with balsamic vinegar, garlic and rosemary wild rice pilaf

From CLEAN by Alejandro Junger   www.cleanprogram.com

Note: Cook chicken breast with skin on for flavor and then remove before eating. (My favorite way is on parchment with a drizzle of olive at 425 for 20 minutes)

Ingredients:

2 chicken breasts

2 cloves of garlic sliced

1 1/2 cups of balsamic vinegar

2 tbl minced rosemary

2 tbl EVO

1 tsp sea salt

2 cups of cooked wild rice made with vegetable stock

2 scallions (green onions)

1/4 cup each of cilantro and fresh mint chopped

1/4 cup sunflower seeds (soaked for 2 hours)

Directions:

In a small saucepan reduce the balsamic vinegar by simmering and occasionally stirring until it has a syrupy consistency. Add the garlic and rosemary, simmer 2 min more and set aside.

When you cook the chicken brush with the mixture, turn halfway through and repeat.

To make the pilaf, place the cooked and diced chicken, rice, scallions, cilantro, mint and sunflower seeds in a bowl. Toss and serve. This is really good both hot and cold.


Enjoy!