Lemon Honey Pistachio Chicken With Apricot Rice

Name: Lemon Honey Pistachio Chicken With Apricot Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts, boneless, skinless; 2 whole lemons, juiced; 1 cup pistachios, coarsely chopped; 4 tablespoons honey; 2 tablespoons butter; 1 small onion, finely diced; 1 cup orzo pasta; 2 cups long grain rice; 4 slices orange zest; 1 pinch saffron; ½ cup dried apricot, finely diced; ½ cup golden raisin; ¼ cup scallion, finely chopped; salt and pepper

Servings: persons

4 chicken breasts, boneless, skinless
2 whole lemons, juiced
1 cup pistachios, coarsely chopped
4 tablespoons honey
2 tablespoons butter
1 small onion, finely diced
1 cup orzo pasta
2 cups long grain rice
4 slices orange zest
1 pinch saffron
½ cup dried apricot, finely diced
½ cup golden raisin
¼ cup scallion, finely chopped
salt and pepper

1
Preheat oven to 350 degrees.
2
In a small mixing bowl combine the lemon juice, pistachios and honey and mix together.
3
Season the chicken breast with salt and pepper.
4
Sear the chicken in a saute pan over the medium heat until golden brown on both sides.
5
Add the lemon honey pistachio mixture onto the tops of the chicken.
6
Place in the oven and cook for 15 minutes.
7
In a heavy bottom pot with a lid, melt the butter over medium low heat.
8
Add the onions and orzo and cook until golden brown, or until the orzo smells nutty.
9
Add the rice and stir to coat with onions and orzo, add the stock, orange zest, saffron, dried apricots, raisins and season with salt.
10
Bring the rice mixture to a boil.
11
Stir once and cover with the lid.
12
Bake in the oven for 15 minutes.
13
Remove from the oven and rest on the stove top for 10 minutes with the lid on.
14
Add the chopped scallions and fluff into the rice using a fork.
15
To serve, spoon the apricot rice onto a plate and top with the lemon honey pistachio chicken.

851

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 chicken breasts, boneless, skinless, 2 whole lemons, juiced, 1 cup pistachios, coarsely chopped, 4 tablespoons honey, and more.

Yes, Lemon Honey Pistachio Chicken With Apricot Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!