Looking for a time-saving, healthy and delicious recipe to make? This Smokey Chicken with Roasted Tomato Pilaf is easy to make and covers all of your nutritional bases.
The savory baked chicken in this recipe pairs perfectly with the fresh flavors from the tomatoes, onion and cilantro and is super easy to customize and vary if you choose. You can make it vegetarian by swapping out the chicken for tempeh (instructions included in the recipe).
When it comes to eating, I like to remember that without the right building blocks your body simply can’t build muscle, and those building blocks include the amino acids we get from dietary protein.
Studies have shown that increasing the amount of high quality protein in your diet can help optimize your health, including everything from appetite and weight regulation to healthy aging and athletic performance (1).
Chicken is the main source of protein (tempeh for the vegetarian option), and the rice and beans also have some protein but are primarily complex carbohydrates, which provide a great source of energy for your body and help regulate blood glucose levels and metabolism (2).
This recipe is easy to make ahead of time so you have food to grab and reheat and you can double it if you’re cooking for more people.
Smokey Chicken with Roasted Tomato Pilaf
Yield: 2 servings
You will need: Knife, cutting board, measuring spoons, measuring cups, spoon, medium pot, baking sheet, parchment paper, medium mixing bowl
Key: T=Tablespoon; tsp=teaspoon 
Ingredients:
For The Rice And Beans:
- 1/2 cup yellow onion, chopped
- 1/4 cup long grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 3/4 cup low sodium chicken or vegetable broth
For Chicken and Tomatoes:
- 2 (5-6 oz) boneless skinless chicken breasts, or 1 package (8 oz) tempeh, cut into even size pieces
- 2 garlic cloves, minced
- 2 tsp smoked paprika
- 1/2 tsp sea salt
- 2 T cilantro, minced
- 2 cups cherry tomatoes, whole
- 1/2 cup yellow onion, thinly sliced
- 2 tsp olive oil
Directions:
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- In a small mixing bowl, add garlic, paprika, 1 T of the cilantro, and sea salt. Add chicken or tempeh and toss to coat. Marinate for 30 minutes (this can be done hours before or overnight).
- While that is marinating, heat a medium pot over medium heat and coat it with oil. Add the onions and cook for 3-5 minutes, until softened. Stir in the rice, then add in the beans and broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Let rest for 5-10 minutes before uncovering.
- Meanwhile, add the marinated chicken or tempeh and the cherry tomatoes and onions to the baking sheet. Drizzle with olive oil and season vegetables with a ¼ tsp of sea salt. Bake for 15 minutes, then flip and cook for an additional 10-15 minutes or until the chicken or tempeh is fully cooked.
- Serve the baked chicken (or tempeh) tomatoes and onions with the rice and beans, and top with the remaining cilantro.
Enjoy!
Nutrition Facts
I hope you enjoy this recipe! Let me know in the comments below if you make it and how it turns out.
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- Phillips, Stuart M. et al. “Protein “requirements” beyond the RDA: implications for optimizing health.” Applied Physiology, Nutrition and Metabolism. May 2016. Web. https://pubmed.ncbi.nlm.nih.gov/26960445/
- Holesh, Julie E., et al. “Physiology, Carbohydrates.” StatPearls, StatPearls Publishing, 25 July 2022. Web. https://pubmed.ncbi.nlm.nih.gov/29083823/
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