Description
A warm and comforting one-pot meal featuring juicy chicken and creamy rice, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long grain white rice (uncooked)
- 2 medium carrots, sliced
- 3 cups low-sodium chicken broth
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot or deep skillet, heat olive oil over medium heat. Add the diced chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned but not fully cooked through.
- Stir in the chopped onion and cook for 2–3 minutes until softened and translucent.
- Add the minced garlic and sauté for another 30 seconds until fragrant.
- Add the rice, sliced carrots, chicken broth, dried thyme, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
- Stir in the almond milk and fresh parsley. Simmer uncovered for another 3–4 minutes until creamy.
- Serve warm, spooned into bowls with a final sprinkle of parsley.
Notes
For a vegetarian version, use vegetable broth and firm tofu. Adjust seasonings based on preference.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 75mg