Garlic Butter Chicken and Rice

• portions: 3 servings

Ingrédients

1 tbsp minced garlic

1.5 cups jasmine rice (rinsed)

3 chicken breasts (12-16 oz)

3 cups chicken broth

4 tbsp butter (separated into 2 tbsp)

1 tbsp olive oil

salt, pepper, onion powder, garlic powder, paprika (for chicken)

Instructions

1. If needed, pound chicken thin then season on each side.

2. Add olive oil to a large pan over medium heat. TIP: Avoid high heat-cooking too hot will burn the pan, affect the flavor of your rice & make cleaning a nightmare! Stick to low to medium heat.

3. Add chicken to the pan and cook until golden on one side.

4. Flip the chicken, then add your garlic and 2 tbsp butter.

5. Cook until garlic is fragrant and chicken is nearly cooked through (around 150° Then, remove chicken and set aside wrapped or covered in foil. (This will finish the cooking process to 165°!)

6. Add 3 cups chicken broth and your rinsed 1.5 cups jasmine rice to the pan. Add remaining 2 tosp butter, bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until rice is tender.

7. Serve with chicken nestled into the rice and enjoy!

Notes

if your pan is super dirty (think burnt bits of garlic or chicken) give it a quick wipe before adding the broth & rice. it can give the rice a super nasty taste which is why you want to cook the chicken on a low heat!

Nutrition

• Calories: 430
• Lipides Totaux: 17 g
• Glucides Totaux: 24 g
• Protéines: 41 g