- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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