- 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.
Tips
Rendement : 500 ml (2 tasses)
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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