Chicken with Olives and Carrots
Kimberly Cahill
ingredients
- 1 C. short-grain brown rice
- 1 T. olive oil
- 4 6-oz. boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
- Salt and Pepper
- 1 onion, sliced
- 2 cloves garlic, smashed
- 1 1/2 C. chicken broth
- 4 carrots, cut into 1-2 inch pieces
- 1/2 C. pitted kalamata olives
- 1/8 t. crushed red pepper
- 1 C. fresh flat-leaf parsley, chopped
directions
- 1
Cook the rice according to the directions.
- 2
Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 t. each salt and pepper. Cook until browned, 4-5 minutes per side; transfer to a plate.
- 3
Add the onion, garlic, and 1/4 t. salt to the skillet and cook, stirring occasionally, until tender, 4-6 minutes.
- 4
Add the broth, carrots, olives and red pepper and simmer, covered, until the carrots are tender, 8-10 minutes.
- 5
Return the chicken to the skillet and cook until heated through, 3-5 minutes. Stir in the parsley and serve over the rice.
Source: Kimberly Cahill
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