Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 cup long-grain rice
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Sauté onion, celery, and carrots until softened (about 5 minutes).
- Add minced garlic and stir for 30 seconds before adding the whole chicken breasts.
- Pour in chicken broth and two cups of water; bring to a gentle boil.
- Season with thyme, salt, and pepper; cover and simmer for 20-25 minutes until chicken is cooked through.
- Remove chicken, add rinsed rice to the broth, and cook according to package instructions (around 15 minutes).
- Shred the chicken with two forks and return it to the pot along with lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 2g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg