1. Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, approximately 3-4 minutes per side. Once cooked, remove the chicken from the skillet and set it aside.
2. In the same skillet, add the diced onion and minced garlic, sautéing until the onions become translucent and fragrant.
3. Stir in the sliced mushrooms and cook until they’re tender and starting to brown.
4. Add the white rice to the skillet, stirring to combine everything well. Let the rice toast for just a minute with the onion and mushroom mixture.
5. Pour in the chicken broth and bring it to a boil. As it starts bubbling, reduce the heat to a simmer.
6. Place the chicken back into the skillet, nestling them down into the rice mixture. Cover the skillet with a lid and let it all cook for approximately 20 minutes or until the rice is tender and the chicken is cooked through.
7. Garnish with chopped fresh parsley before serving for a bit of zing and color.
I started snacking on this and couldn’t stop. Unreal that it’s also low-carb
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