Chicken & Brown Butter Rice with Corn & Tomatoes
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Chicken & Brown Butter Rice

with Corn & Tomatoes

40 MIN
4 Servings
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From the Test Kitchen

To accompany our simply spiced chicken, we’re finishing rice with sweet corn and browned butter, which has been heated until it develops a nutty flavor and deep golden color.
6 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Chicken & Brown Butter Rice with Corn & Tomatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1⅛ cups Brown Rice
  • ½ lb Grape Tomatoes
  • 2 oz Salted Butter
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 4 ears Of Corn
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Tbsps Apple Cider Vinegar
  • 1 bunch Rosemary
  • 1 Yellow Onion
Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients & marinate the tomatoes
2 Prepare the ingredients & marinate the tomatoes

Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and finely chop the onion. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Roughly chop the parsley leaves and stems. Pick the rosemary leaves off the stems; finely chop the leaves. In a bowl, combine the corn kernels, chopped onion, and chopped garlic. In a separate bowl, combine the halved tomatoes and half the chopped parsley. Add half the vinegar and a drizzle of olive oil; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the corn
3 Cook the corn

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared corn mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Finish & serve your dish
5 Finish & serve your dish

In the pan of reserved fond, heat the butter on medium-high until melted. Add the chopped rosemary. Cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and carefully stir in the remaining vinegar. Add the browned butter and cooked corn to the pot of cooked rice; season with salt and pepper. Stir to combine. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and marinated tomatoes (including any liquid). Garnish with the remaining chopped parsley. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients & marinate the tomatoes

Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and finely chop the onion. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Roughly chop the parsley leaves and stems. Pick the rosemary leaves off the stems; finely chop the leaves. In a bowl, combine the corn kernels, chopped onion, and chopped garlic. In a separate bowl, combine the halved tomatoes and half the chopped parsley. Add half the vinegar and a drizzle of olive oil; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingredients & marinate the tomatoes
Cook the corn
3 Cook the corn

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared corn mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Finish & serve your dish
5 Finish & serve your dish

In the pan of reserved fond, heat the butter on medium-high until melted. Add the chopped rosemary. Cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and carefully stir in the remaining vinegar. Add the browned butter and cooked corn to the pot of cooked rice; season with salt and pepper. Stir to combine. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and marinated tomatoes (including any liquid). Garnish with the remaining chopped parsley. Enjoy!

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