By Alyssa Edwards
Mince 4 cloves of garlic and slice 1 medium onion thinly.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 1 minute.
Add the chicken breasts to the pan, season with salt and pepper, and cook until golden brown on both sides and fully cooked through, about 6-7 minutes per side. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil and the sliced onions. Cook until the onions are soft and translucent, about 5 minutes.
Add 1 cup of rice to the pan, stir well to coat the rice with the oil and onions, then pour 2 cups of chicken broth.
Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
Slice the cooked chicken, arrange it on top of the rice, garnish with chopped parsley if using, and serve hot.
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This Main Course Chicken Rice Garlic recipe is ready in 45 minutes and features chicken breast, garlic, onion and other delicious ingredients. Contains 450 calories total.
Mince 4 cloves of garlic and slice 1 medium onion thinly.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 1 minute.
Add the chicken breasts to the pan, season with salt and pepper, and cook until golden brown on both sides and fully cooked through, about 6-7 minutes per side. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil and the sliced onions. Cook until the onions are soft and translucent, about 5 minutes.
Add 1 cup of rice to the pan, stir well to coat the rice with the oil and onions, then pour 2 cups of chicken broth.
Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
Slice the cooked chicken, arrange it on top of the rice, garnish with chopped parsley if using, and serve hot.
Calories per Serving: 450
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