By Catherine Ross-Smith
Dice the chicken breasts into bite-sized pieces.
Chop the onion and mince the garlic cloves.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the diced chicken to the skillet. Season with salt and black pepper. Cook until the chicken is browned and cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add chopped onion and minced garlic and sauté until the onion becomes translucent, about 5 minutes.
Add the rice to the skillet and stir to coat it well with the oil and onion mixture. Cook for about 2 minutes until the rice begins to lightly toast.
Pour in the chicken broth, and bring to a simmer. Once simmering, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, return the chicken to the skillet and stir to combine with the rice. Cook for another 2 minutes to heat the chicken through.
Finely chop the fresh parsley and sprinkle over the dish before serving. Stir well and serve hot.
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This Main Course Chicken Rice recipe is ready in 40 minutes and features chicken breast, long-grain white rice, chicken broth and other delicious ingredients. Contains 450 calories total.
Dice the chicken breasts into bite-sized pieces.
Chop the onion and mince the garlic cloves.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the diced chicken to the skillet. Season with salt and black pepper. Cook until the chicken is browned and cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add chopped onion and minced garlic and sauté until the onion becomes translucent, about 5 minutes.
Add the rice to the skillet and stir to coat it well with the oil and onion mixture. Cook for about 2 minutes until the rice begins to lightly toast.
Pour in the chicken broth, and bring to a simmer. Once simmering, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, return the chicken to the skillet and stir to combine with the rice. Cook for another 2 minutes to heat the chicken through.
Finely chop the fresh parsley and sprinkle over the dish before serving. Stir well and serve hot.
Calories per Serving: 450
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