Paired with a Pale Ale
We are officially over a month past the holiday season. Time really does fly by doesn’t it? I don’t know about you guys, but I’ve really been trying to stick to those New Year’s resolutions. I always try to have a few: stay organized, work out more, and most importantly, try to maintain a healthier lifestyle. I’m sure many of you can relate. I honestly don’t believe in diets, not that I have any disrespect for those that do them, but it’s just not my thing. Paying close attention to what I eat on a daily basis, while still allowing myself to indulge once in awhile, is the way I normally like to attack the whole “staying healthy” thing.
When it comes to healthier eating, I always go back to my tried and true dinner recipes. The day starts with breakfast and normally ends with dinner. I believe in ending the day as strongly as I started it. Eating healthier for dinner doesn’t have to be difficult. It all comes down to balance and finding the ingredients you love most in the freshest way possible.
Beer There is one go to beer that I have for lighter recipes such as this one and that is the pale ale. This also happens to be my favorite style of beer which is why I have been pairing it so often lately. I’m not going to lie, this dish has some kick. It comes from the cajun seasoning in the marinade. Is it going to knock you on the ground with spiciness? No. You will notice it however, and this is why it pairs so well with a pale ale. A standard pilsner doesn’t have enough oomph to stand up to the flavors in the dish, and an IPA is way too hoppy and would take away from this dish.
I like a well-balanced pale ale for this dish. This means I want it to be hoppy as well as malty. A maltier pale ale with have a nice roastiness to it that will really pair with the earthiness of the rice. It is the perfect match. I promise!
Brown Butter Rice Bowls with Marinated Chicken Breast and Roasted Veggies
15 minPrep Time
1 hr, 10 Cook Time
1 hr, 25 Total Time
- 2 boneless, skinless chicken breasts, cut in half lengthwise
- 1/4 cup olive oil
- 2 tablespoons dijon mustard
- 2 tablespoons red wine vinegar
- 4 cloves of garlic, finely minced
- 2 tablespoons worcestershire sauce
- 2 tablespoons honey
- 2 tablespoons cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cubed butternut squash
- 2 cups green beans
- 2 tablespoons olive oil
- salt and black pepper
- 1/4 cup unsalted butter + 1 tablespoon
- 2 boxes boxed long grain wild rice, with flavor packets (I used Uncle Ben's Original Recipe)
- 2 tablespoons chopped cashews
- OPTIONAL: Hard-boiled eggs, chopped parsley
- Place the chicken in a large ziploc bag. In a medium bowl, whisk together the olive oil, dijon mustard, red wine vinegar, garlic, worcestershire sauce, honey, cajun seasoning, salt, and black pepper. Pour the marinade into the bag with the chicken and seal. Place the chicken in the refrigerator to marinate for at least 2 hours or up to 24 hours for optimal flavor.
- Preheat your oven to 400 degrees F and line a large baking sheet with foil. In a large bowl, combine the butternut squash, green beans, olive oil, and a generous amount of salt and black pepper. Toss to coat. Place the veggies in the oven and roast for 30-35 minutes or until tender.
- Take the chicken out of the marinade and place it in a nonstick skillet (that has been sprayed with a nonstick spray) set over medium heat. Cook it for 8-10 minutes on each side or until the chicken has cooked through. Remove from heat and set aside.
- Meanwhile, prepare your rice and brown butter. Add 1/4 cup of butter to a shallow skillet set over medium low heat. Melt the butter and continue cooking until the butter starts to foam. Swirl the butter with a wooden spoon until brown bits start to form on the bottom of the pan. Remove the butter immediately from heat when you see it start to brown because it can quickly go from brown to burnt. Set aside.
- Combine the remaining 1 tablespoon of butter, the 2 boxes of rice (with flavor packets), and 4 1/4 cups of water. Stir and bring the mixture to a boil. Cover and reduce the heat to a simmer. Cook the rice for 20-25 minutes or until all of the water has been absorbed. Stir the brown butter into the rice and set aside.
- Serve the rice bowls by layering chicken and veggies on top of a bed of rice. Sprinkle with cashews and serve with hard-boiled eggs and chopped parsley if desired. Enjoy!