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Skinny Rosemary Chicken and Brown Rice

A healthy and delicious dish featuring tender chicken infused with rosemary, served over brown rice.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 2 cups brown rice Can substitute with quinoa for a protein-packed meal.
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 cup vegetables (like broccoli or carrots) for serving

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Season the chicken breasts with salt, pepper, and freshly chopped rosemary.
  3. Place the seasoned chicken breasts in the skillet and cook until golden brown on each side (approximately 6-7 minutes per side). Remove from skillet and set aside.
  4. In the same skillet, add the minced garlic and sauté for about 1 minute.
  5. Add the brown rice and chicken broth, stir well, and bring to a gentle simmer.
  6. Return the chicken to the skillet, covering it with the rice and broth mixture.
  7. Reduce heat to low, cover, and cook for around 40-45 minutes, or until rice is tender and liquid is absorbed.
Serving
  1. Serve warm with steamed vegetables like broccoli or carrots.

Notes

For an extra pop of flavor, consider adding a squeeze of lemon juice over the chicken before serving. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.