Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup long grain rice (or jasmine rice)
- 3 cloves fresh garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup bell peppers, chopped
- 1 cup carrots, diced
- 1 tsp paprika
- 1/2 tsp black pepper
- 2 tbsp low-sodium soy sauce
- 1 tbsp lemon juice
Instructions
- Prepare your ingredients by chopping vegetables and mincing garlic.
- Heat oil in a large skillet over medium heat. Sear chicken breasts for about 6-7 minutes per side until golden brown and cooked through.
- Add chopped vegetables and minced garlic to the skillet and sauté for about 5 minutes until tender.
- Stir in long grain rice until evenly coated with flavors. Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and let simmer for about 20 minutes or until rice absorbs all broth.
- Fluff rice with a fork, drizzle soy sauce and lemon juice over everything before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg