Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 4 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 tbsp olive oil
- 2 tbsp low-sodium soy sauce
- 1 tsp ground cumin
- 1 tsp paprika
- 1 cup peas and carrots (fresh or frozen)
Instructions
- Prepare your ingredients by chopping the onion and garlic and ensuring the chicken is thawed and patted dry.
- Heat olive oil in a large skillet over medium heat. Sear the chicken for about 5-6 minutes on each side until golden brown.
- Remove the chicken from the skillet and sauté onions and garlic until fragrant (approximately 3 minutes).
- Return the chicken to the skillet, add soy sauce, cumin, and paprika; stir well.
- Sprinkle in rinsed rice evenly, pour in chicken broth to cover all ingredients, and bring to a boil.
- Lower heat to simmer, cover with a lid, and let it cook for 20-25 minutes until the rice absorbs the broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 480
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg