Submitted by: PHEOBE4

Rachael Ray - Express Lane meals

30 Minutes to Prepare and Cook

4 T EVOO
3 large carrots, peeled and grated
1 1/2 C white rice
3 C chicken stock
1 tsp dried thyme
zest and juice of 2 limes
4 boneless, skinless chicken breasts
3 large garlic cloves, finely chopped
1/2 tsp red pepper flakes
1 tsp ground coriander
3 bunches of scallions (about 15)
1/4 C flat leaf parsley, chopped
2 T butter

Heat a medium pot with 1 T EVOO, add the grated carrots and a little salt and pepper. Cook, stirring 1 minute. Add the rice and stir to coat in the oil and distribute the carrots. Add 2 1/2 C chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook 15 - 18 minutes until the rice is tender.

Preheat a large skillet over medium high heat. While the pan is heating up, combine 2 T EVOO, thyme, lime zest, salt and pepper in a shallow dish. Add the chicken breasts and coat thoroughly. Add the seasoned chicken to the skillet and cook for 5 - 6 minutes on each side until cooked through. Transfer the chicken to a plate and cover loosely with aluminum foil. Return the skillet to the heat, add 1 T EVOO. Add the garlic, red pepper flakes and coriander. Cook, stirring constantly, for about 1 minute. Then add the scallions and cook for 1 minute, stirring constantly. Add the lime juice and the remaining 1/2 C stock and stir for about 2 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.

To serve, slice the chicken on a slight angle. Divide the rice among 4 serving plates and top each pile of rice with a sliced chicken breast. Pour some scallion-lime sauce over each chicken breast.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user PHEOBE4.

Number of Servings: 4

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