Ingredients
✓ 1 lb boneless, skinless chicken breast, diced
✓ 1 tablespoon olive oil
✓ 1 small onion, finely chopped
✓ 2 cloves garlic, minced
✓ 1 cup long grain white rice
✓ 2 medium carrots, sliced
✓ 3 cups low-sodium chicken broth
✓ 1/4 teaspoon dried thyme
✓ 1/2 teaspoon salt
✓ 1/4 teaspoon black pepper
✓ 1/2 cup unsweetened almond milk or milk of choice
✓ 2 tablespoons fresh parsley, chopped
Instructions
✓ Heat olive oil in a large pot over medium heat.
✓ Add diced chicken breast and sauté until browned on all sides. Remove from the pot with a slotted spoon and set aside.
✓ Sauté onions and garlic for about 5 minutes or until translucent, then return chicken to the pot along with sliced carrots.
✓ Stir in rice, thyme, salt, pepper, and broth; bring mixture to a boil
✓ Reduce heat to low, cover, and simmer for approximately 20-30 minutes or until liquid is absorbed and rice is tender. Stir occasionally mid-way through cooking time.
✓ Add almond milk towards the end of cooking if desired (this adds creaminess without overpowering flavor).
✓ Let sit off heat with lid on for another 5-10 minutes to allow flavors to meld together before serving.
Notes
For best results, use fresh ingredients. Serve with a side salad for an extra boost of nutrition or simply enjoy it as is!
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15