By Jessy Furrh
Cut the chicken breast into bite-sized pieces. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
Add the diced carrot to the skillet and cook for another 3 minutes, stirring occasionally.
Stir in the rice and cook for 1-2 minutes, letting it absorb the flavors in the pan.
Pour in 2 cups of chicken broth and add the bay leaf. Bring to a boil, then reduce the heat to low.
Return the chicken to the skillet, cover, and let it simmer for about 18-20 minutes, or until the rice is cooked and has absorbed the liquid.
Remove the skillet from the heat and discard the bay leaf. Fluff the rice with a fork and stir in the chopped parsley. Adjust seasonings with salt and pepper to taste.
Serve the chicken and rice pilaf hot, garnished with additional parsley if desired.
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By Jessy Furrh
This recipe is ready in 45 minutes and features chicken breast, rice, chicken broth and other delicious ingredients. Contains 450 calories total.
Cut the chicken breast into bite-sized pieces. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
Add the diced carrot to the skillet and cook for another 3 minutes, stirring occasionally.
Stir in the rice and cook for 1-2 minutes, letting it absorb the flavors in the pan.
Pour in 2 cups of chicken broth and add the bay leaf. Bring to a boil, then reduce the heat to low.
Return the chicken to the skillet, cover, and let it simmer for about 18-20 minutes, or until the rice is cooked and has absorbed the liquid.
Remove the skillet from the heat and discard the bay leaf. Fluff the rice with a fork and stir in the chopped parsley. Adjust seasonings with salt and pepper to taste.
Serve the chicken and rice pilaf hot, garnished with additional parsley if desired.
Calories per Serving: 450
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