Ingredients:
- 24 oz Boneless, Skinless, Chicken Breast
- ¼ tsp Black Pepper
- ¼ tsp Garlic Powder
- 1 tbsp Extra Virgin Olive Oil
- 3 Carrots peeled and sliced, (about 350 grams)
- 2 Jalapeno sliced, (about 35 grams)
- 1 Orange Bell Pepper sliced, (about 200 grams)
- 1 Red Onion sliced, (about 200 grams)
- 2 cups White Mushrooms sliced, (about 175 grams)
- ¾ cup Brown Jasmine Rice (about 135 grams)
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- ½ tsp Paprika
- 2 cups Water
- 1 tsp Reduced Sodium Chicken Base
Instructions Chicken and Carrot Rice Pilaf:
- Start by heating a large stovetop pan with a lid to medium heat.
- While the pan is heating season the chicken breasts with black pepper and garlic powder.
- Once the pan is hot, add the oil to the pan, then immediately add the chicken to the pan. Cook for 3 minutes then flip and cook for another 3 minutes. Then remove the chicken from the pan and set it aside. This is just enough to brown the chicken, but the chicken will not be done.
- In the same pan, you just cooked the chicken in, add your carrots, jalapeno, red onion, mushrooms, and rice to the pan. Cook for 5 minutes, stirring every minute or so to prevent burning. This is just to lightly cook the veggies and slightly brown the rice.
- After 5 minutes season the veggies and rice with black pepper, garlic powder, and paprika. Then add the water and chicken base. Stir everything together until well combined.
- Now add the chicken back into the pan, resting on top of the rice and veggies. Cover with lid and turn the heat down to medium-low or the water simmering and cook for 20 minutes.
- After 20 minutes your rice should be cooked through and the water should be absorbed. If there is still some water that hasn’t been absorbed keep the lid off and turn up the heat just a little bit and cook for a few minutes until the water is completely soaked into the recipe.
- Slice up for your chicken and serve on top of your rice and carrot pilaf!
Chicken and Carrot Rice Pilaf
A One-Pot Dish
Servings 4
Calories 409kcal
Ingredients
- 24 oz Boneless, Skinless, Chicken Breast
- ¼ tsp Black Pepper
- ¼ tsp Garlic Powder
- 1 tbsp Extra Virgin Olive Oil
- 3 Carrots peeled and sliced, (about 350 grams)
- 2 Jalapeno sliced, (about 35 grams)
- 1 Orange Bell Pepper sliced, (about 200 grams)
- 1 Red Onion sliced, (about 200 grams)
- 2 cups White Mushrooms sliced, (about 175 grams)
- ¾ cup Brown Jasmine Rice (about 135 grams)
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- ½ tsp Paprika
- 2 cups Water
- 1 tsp Reduced Sodium Chicken Base
Instructions
- Start by heating a large stovetop pan with a lid to medium heat.
- While the pan is heating season the chicken breasts with black pepper and garlic powder.
- Once the pan is hot, add the oil to the pan, then immediately add the chicken to the pan. Cook for 3 minutes then flip and cook for another 3 minutes. Then remove the chicken from the pan and set it aside. This is just enough to brown the chicken, but the chicken will not be done.
- In the same pan, you just cooked the chicken in, add your carrots, jalapeno, red onion, mushrooms, and rice to the pan. Cook for 5 minutes, stirring every minute or so to prevent burning. This is just to lightly cook the veggies and slightly brown the rice.
- After 5 minutes season the veggies and rice with black pepper, garlic powder, and paprika. Then add the water and chicken base. Stir everything together until well combined.
- Now add the chicken back into the pan, resting on top of the rice and veggies. Cover with lid and turn the heat down to medium-low or the water simmering and cook for 20 minutes.
- After 20 minutes your rice should be cooked through and the water should be absorbed. If there is still some water that hasn't been absorbed keep the lid off and turn up the heat just a little bit and cook for a few minutes until the water is completely soaked into the recipe.
- Slice up for your chicken and serve on top of your rice and carrot pilaf!
Nutrition
Calories: 409kcal | Carbohydrates: 44.7g | Protein: 42.1g | Fat: 8.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 110.6mg | Sodium: 264.4mg | Potassium: 326.6mg | Fiber: 5g | Sugar: 7.8g | Vitamin A: 242.6IU | Vitamin C: 155.4mg | Calcium: 22.2mg | Iron: 6.4mg
This one-pot Chicken and Carrot Rice Pilaf is going to knock your socks off and make dinner tonight a breeze! This recipe is protein-packed and low fat making it a perfect macro-friendly recipe!
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
This is a low-fat recipe, however, you could increase the fat by using boneless chicken thighs instead of chicken breasts.
Carbohydrates:
Carbs can be adjusted by the amount of rice you use.
Protein:
Chicken. breast is a great lean cut of meat, providing most of the protein in this recipe. You could adjust the amount of chicken used to adjust the protein.
Meal Prep:
Yes, this recipe can be meal prepped. In the fridge, this recipe will last up to 6 days.
Freezer Friendly:
This is a little different than other rice recipes. You can freeze this recipe. However, I recommend slicing up the chicken and mixing everything together before freezing. Then when you reheat allow this recipe defrost overnight. Re-heat on the stove adding a little water about 1/4 cup to add moisture back into the dish.
