Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 6 cups low-sodium chicken broth
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- 1. Heat olive oil in a large pot over medium heat. Sauté the onion, celery, and carrots until softened (about 5 minutes).
- 2. Add minced garlic and cook for an additional minute. Then add the seasoned chicken thighs and brown on both sides.
- 3. Pour in the chicken broth while scraping any browned bits from the pot. Bring to a gentle simmer before adding rinsed long-grain rice.
- 4. Cover the pot and let simmer for about 20-25 minutes until the rice is tender and chicken is cooked through.
- 5. Remove the chicken, shred it with two forks, then return it to the pot. Stir in dried thyme and a squeeze of lemon juice before adjusting seasoning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg