Quick Lemon Chicken with Rice

1 Tbsp olive oil
1 lb boneless, skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 medium onion, chopped
1 carrot, grated
1 zest of lemon, grated
2 1/4 cups low sodium chicken broth
1 Tbsp parsley
2 Tbsp sliced black olives
2 cups quick-cooking white rice

1. In a large skillet over medium-high heat, add the oil and chicken. Cook 8 to 10 minutes, or until cooked through. During the last few minutes of cooking, add the garlic and onion.

2. When the chicken is done, stir in the carrot, lemon zest, chicken broth, parsley and black olives. Bring to a boil, stir in rice and remove from the heat, cover, and let stand for 5 minutes. Fluff rice with a fork before serving.

Serving Size: Makes 4 servings