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Prep Time
10 mins
Total Time
30 mins

Ingredients

1
Extra virgin olive oil
15
4
Seasoned Chicken Breasts, thawed
0
1
Chopped onion
250
1 1/2
Baby-cut carrots, chopped
375
3
Garlic, minced
0
1
Ground Cumin
5
1 1/3
Instant Long Grain Brown Rice
325
2
Fat free chicken broth
500
1/2
Hot pepper flakes
2
2/3
Dried apricots, cut in half
150
4
Green onions, sliced
0

Method

Step 1
Heat oil in a large saucepan over medium heat. Lightly brown chicken breasts, about 2 minutes per side. Set aside.
Step 2
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 is tender, about 8 minutes.
Step 3
Garnish with green onions.

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Nutritional Facts Per Serving

Calories:
390
Fat:
6 g
Saturated Fat:
1 g
Carbs:
62 g
Fibre:
5 g
Cholesterol:
89 mg
Protein:
24 g
Sodium:
580 mg
Potassium:
492