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Ingredients
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1 tablespoon olive oil
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4 skinless, boneless chicken breasts
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salt and ground black pepper to taste
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1 large yellow onion, cut into wedges
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2 stalks celery, cut into 1 1/2-inch pieces
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1 ¾ cups water
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2 medium carrots, cut into 1-1/2 inch pieces
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1 bay leaf
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1 cup brown rice
Directions
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Heat oil in a large pot over medium heat. Season chicken with salt and pepper and place into the pot. Cook until golden brown on both sides, 10 to 12 minutes total. Add onion and celery. Reduce heat to low, cover, and cook for 20 minutes.
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Add water, carrots, and bay leaf. Stir in rice and season with salt and pepper. Bring to a boil; reduce heat to low. Cover and cook until rice has absorbed almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.
Nutrition Facts (per serving)
363 | Calories |
8g | Fat |
43g | Carbs |
29g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 363 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 2g | 8% |
Cholesterol 67mg | 22% |
Sodium 141mg | 6% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 3g | 12% |
Total Sugars 4g | |
Protein 29g | 58% |
Vitamin C 5mg | 6% |
Calcium 58mg | 4% |
Iron 2mg | 11% |
Potassium 535mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.