Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups low-sodium chicken broth
- 1 cup basmati rice
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 tsp dried thyme
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Chop all vegetables: dice the onions, slice the carrots and celery, and mince the garlic.
- In a large pot, heat olive oil over medium heat. Sauté onions, garlic, carrots, and celery until tender (about 5 minutes).
- Add chicken breasts to the pot along with enough chicken broth to cover everything.
- Season with thyme, salt, and pepper. Simmer on low heat for about 20 minutes until chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the pot along with rinsed basmati rice.
- Cook for an additional 15 minutes until rice is tender. Adjust seasoning as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg