(Serves 2)
Ingredients:
- 2 boneless, skinless chicken breasts
- ¾ cup jasmine rice
- 6 oz carrots, sliced
- 1 tbsp olive oil
- 1½ tbsp butter
- ½ lemon (zested and juiced)
- 1 clove garlic, minced
- ½ tsp dried oregano
- ½ tsp dried thyme
- Salt & pepper to taste
- 1 cup chicken broth
Instructions:
1. Roast the Carrots: Toss with ½ tbsp olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes.
2. Cook Garlic Rice: Melt ½ tbsp butter in a pot. Add garlic, sauté for 30 seconds. Stir in rice, broth, and salt. Bring to boil, cover, simmer 15 minutes.
3. Cook Chicken: Season with herbs, salt, and pepper. Heat ½ tbsp oil in skillet. Cook 6–7 minutes per side.
4. Make Lemon Sauce: In same pan, melt remaining butter. Stir in lemon juice and zest. Simmer 1 minute, spoon over chicken.
5. Serve: Plate with rice and carrots. Drizzle sauce over chicken.
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