From craving to table
Instructions
- 1
Heat olive oil in a large skillet over medium heat.
- 2
Season chicken breasts with salt, pepper, and thyme. Add to the skillet and cook for 6-7 minutes per side, until cooked through (internal temperature of 165°F). Remove and let rest.
- 3
In the same skillet, add diced onion and sauté for 3-4 minutes until translucent.
- 4
Add minced garlic and diced bell peppers to the skillet, cooking for another 3-4 minutes until softened.
- 5
Stir in the rice, then add chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
- 6
While the rice is cooking, slice the chicken breasts.
- 7
Once the rice is done, fluff with a fork and season with additional salt and pepper if needed.
- 8
Serve the rice in bowls, topped with sliced chicken and garnished with fresh parsley.