Name: Steamed white rice and chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup long-grain white rice, rinsed; 1/2 cup water; 3/4 tsp salt; 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 1 1/2 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1 tsp dried thyme; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

432 calories

Protein: 43g; 40% of calories
Carbs: 41g; 38% of calories
Fat: 11g; 22% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

In a small pot, combine the rinsed rice, water, and half the salt. Bring to a boil over high heat, then reduce to the lowest setting and cover with a tight lid. Simmer for 15 minutes without lifting the lid. Remove from the heat and let rest, covered, for 10 minutes.
While the rice simmers, rub the chicken breast with the olive oil, garlic powder, dried thyme, black pepper, and the remaining salt until well coated.
Heat a skillet over medium heat. Add the chicken and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more until the thickest part is opaque in the center. Let the chicken rest for 3 to 5 minutes. Done when opaque in the center, 165°F.
Fluff the rice with a fork and scoop it onto the plate. Slice the chicken if desired and serve beside the rice, finishing with a squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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