Chicken, veggies, lemon, rosemary, and rice are all done in one pot and served as a hearty, rich stew. This will be your new favorite!
Ingredients
1 1/2tbspextra virgin olive oil
1tspsalt
1/4tspblack pepper
1lb.boneless, skinless chicken breasts
4small whole carrots,peeled and cut into 1-inch pieces
5new red potatoes,quartered
1small onion,quartered
1tbspminced garlic
2cupsPacific® Organic Low Sodium Chicken Broth
1lemon,sliced into 1/4-inch rounds
2sprigsfresh rosemary
18.8 oz.Uncle Ben’s® Ready Rice Whole Grain Brown Rice
Instructions
Preheat the oven to 375º F.
Season the chicken with ¼ teaspoon of salt, and ⅛ teaspoon black pepper.
Heat ½ tablespoon of olive oil in a Dutch oven, over medium-high heat. Cook the chicken on each side for about 2-3 minutes, or until evenly browned. Using tongs, take the chicken out and reserve on a plate.
Add the remaining olive oil to the Dutch oven with the garlic, and cook the carrots, parsnips, potatoes, and onion for 4-6 minutes, or until they begin to brown on the edges. Season with the remaining salt and black pepper.
Pour the chicken broth into the Dutch oven and add the reserved chicken back on top of the vegetables.
Toss the rosemary sprigs in the Dutch oven with the lemon wedges. With the lid on, cook for 45-50 minutes or until the vegetables are fork tender. Discard the rosemary and lemon slices.
Microwave brown rice according to package directions.