1) Generously sprinkle both side of chicken with salt and thyme.
2) In a large skillet, heat olive oil over medium heat. Brown chicken on both sides. Remove from pan and set aside.
3) Saute onions and carrots in olive oil until tender. Saute garlic for 30 seconds.
4) Stir in remaining ingredients. Place chicken back in skillet on top of rice. Cover and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 20 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 313.9mg||11 %|
|Potassium 240.7mg||6 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 41.6g|
|Protein 4.6g||7 %|
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Calories per serving: 218
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