Description
A comforting and satisfying one-pot meal with tender chicken, nourishing rice, and colorful carrots, perfect for busy weeknights or leisurely weekends.
Ingredients
- 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
- 2 medium carrots, sliced
- 3 cups low-sodium chicken broth
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 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 the olive oil over medium heat.
- Add the diced chicken and cook for 5–6 minutes until lightly browned.
- Stir in the chopped onion and cook for 2–3 minutes until softened.
- Add the minced garlic and sauté for another 30 seconds.
- Incorporate the rice, sliced carrots, chicken broth, thyme, salt, and pepper. Stir to combine thoroughly.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes, stirring occasionally until the rice is tender and the liquid is absorbed.
- Stir in the almond milk and fresh parsley. Simmer uncovered for another 3–4 minutes until creamy.
- Adjust seasoning if necessary and serve warm with extra parsley if desired.
Notes
You can customize the recipe with other proteins or vegetables to suit your taste.
