Chicken With Olives and Carrots

chicken-rice-bowl
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 465 calories
    • Calories 20 calories from fat
    • Fat 11 g
    • Sat Fat 2 g
    • Cholesterol 96 mg
    • Sodium 573 mg
    • Protein 41 g
    • Carbohydrate 49 g
    • Sugar 5 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 102 mg

Ingredients

  1. Check 1cup short-grain brown rice
  2. Check Kosher salt and black pepper
  3. Check 1tablespoon olive oil
  4. Check 4 6-ounce boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
  5. Check 1 onion, sliced
  6. Check 2 cloves garlic, smashed
  7. Check 1 1/2cups low-sodium chicken broth
  8. Check 4 carrots, cut into 1/2-inch pieces
  9. Check 1/2cup pitted kalamata olives
  10. Check 1/8teaspoon crushed red pepper
  11. Check 1cup fresh flat-leaf parsley, chopped

Directions

  1. In a medium saucepan with a tight-fitting lid, combine rice, 2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 50 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper. Cook until browned, 4 to 5 minutes per side; transfer to a plate.
  3. Add the onion, garlic, and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until tender, 4 to 6 minutes.
  4. Add the broth, carrots, olives, and red pepper and simmer, covered, until the carrots are tender, 8 to 10 minutes.
  5. Return the chicken to the skillet and cook until heated through, 3 to 5 minutes. Stir in the parsley and serve over the rice.