Rice with Chicken and Poached Egg
A comforting bowl of seasoned rice topped with tender chicken, a perfectly poached egg, and a bright tomato-herb finish. Simple enough for a weeknight, satisfying enough for any day.
- Total time
- 35 min
- Servings
- 2
- Calories
- 650
- Protein
- 45g
Ingredients
- 2 medium chicken breast
- 1 cup white rice
- 1 medium tomato
- 2 large eggs
- 2 tbsp olive oil
- 2 cloves garlic
- 1 cup green beans
- ¼ cup fresh parsley
Instructions
- 1
Season the 2 chicken breasts with salt and pepper. Heat 1 tbsp of the olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Rest, then slice.
- 2
Meanwhile, rinse the 1 cup rice and cook according to package directions with a pinch of salt until tender, about 15-18 minutes.
- 3
In a small pot, bring 2 cups water to a gentle simmer. Crack each of the 2 eggs into a cup, then slide into the water. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.
- 4
In the same skillet, add the remaining 1 tbsp olive oil and the 2 minced garlic cloves. Sauté for 1 minute until fragrant. Add the 1 cup green beans and cook until bright green and crisp-tender, about 4-5 minutes.
- 5
Dice the 1 tomato and chop the 0.25 cup parsley. Stir them into the green beans and cook for 1 minute more, just to warm through.
- 6
To serve, divide the rice between two bowls. Top with sliced chicken, the tomato-green bean mixture, and a poached egg on each. Sprinkle with extra parsley if desired.
- 7
Serve immediately, breaking the yolk to sauce the rice.
Tools you’ll need
- large skillet
- medium pot
- small pot
- slotted spoon
- knife
- cutting board
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