Balsamic Roasted Chicken & Wild Rice Pilaf

This is a wintry meal with strong and sensitive flavors.  The recipe came from Clean but includes my modifications below.  It's gluten-free, dairy-free.

Balsamic Roasted Chicken:

• 2 chicken breasts (I used skin removed, but can use skin-on)
• 2 cloves garlic, sliced thinly lengthwise
• 1 1/2 cups balsamic vinegar
• 4 sprigs rosemary
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt

In an oven-proof skillet, cook the balsamic vinegar, rosemary and garlic until it's been reduced to a syrupy consistency, about 20 minutes.  Heat oven to 425°.  Rub chicken breasts with olive oil and salt, then place in skillet.  The balsamic reduction should be about 1/4" to 1/2" of liquid in the skillet.  Cover the skillet with a lid and place in the oven for about 10 minutes, until breasts are cooked through, and spooning the reduction over the tops of the chicken every few minutes.

Wild Rice Pilaf Ingredients:
• 2 cups cooked wild rice, made with a vegetable stock
• 2 shallots, diced
• 1/4 cup cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup sunflower seeds, soaked for 2 hours
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt

Bring vegetable stock to a boil according to the directions of the wile rice you purchase.  Cook the rice, about 50 minutes.  While the rice is cooking, chop the shallots, cilantro and mint and toss in olive oil and salt.  Once cooked, stir in the rice and drained sunflower seeds (soaking them for water for 2 hours gives them a nutty, chewy texture).  Served with the chicken, the pilaf contributes a foil for the intensity of the chicken.