Servings: 4 | Preparation Time: 10 minutes | Cooking Time: 20 minutes
• 1 tbsp (15 mL) extra virgin olive oil
• 4 Compliments Balance Seasoned Chicken Breasts, thawed
• 1 cup (250 mL) chopped onions
• 1 1/2 cups (375 mL) baby carrots, chopped
• 3 cloves garlic, minced 1 tsp (5 mL) ground cumin
• 1 cup (325 mL) Instant Long Grain Brown Rice
• 2 cups (500 mL) sodium-reduced chicken broth
• 1/2 tsp (2mL) hot pepper flakes
• 2/3 cup (150 mL) dried apricots, cut in half
• 4 green onions, sliced
Heat oil in a large saucepan over medium heat. Lightly brown chicken breasts, about 2 minutes per side. Set aside.
In same pan, sauté onions, carrots, garlic and cumin until tender, about 2 minutes. Add rice and stir-fry for 1 minute. Add chicken broth, hot pepper flakes, apricots and chicken breasts.
Bring to a boil, cover and reduce heat to medium-low and simmer until chicken and rice are tender, about 8 minutes. Garnish with green onions.
Calories: 459
Fat: 8 g
Cholesterol: 105 mg
Sodium: 542 mg
Potassium: 992 mg
Carbohydrates: 72 g
Fibre: 7 g
Protein: 29 g
