30 Minute Sun-dried Tomato, Parmesan, and Basil Chicken and Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a large heavy-duty pan or pot. Season the chicken thighs with salt and pepper and place skin-down in the hot pan. Cook 4-5 minutes per side or until golden and browned. Stir in garlic for just 30 seconds. Add 2 cups chicken broth; cover the skillet with the lid. Simmer for 12-15 minutes.

Step 2

Add the rice to the same pot, set the temperature to low and simmer the rice with the chicken, lid on, for another 12 minutes or until the rice has fully absorbed the broth. (tip: leave the rice and chicken covered with the lid on the stovetop with the stove-top so the steam can further cook the rice)

Step 3

After the rice is fully cooked, remove the chicken thighs from the pan and gently stir in the chopped sundried tomatoes, basil, and parmesan cheese. Return the chicken thighs to the pan and serve.(Bonus tip: for a crispy chicken skin. Sear the cooked chicken thighs skin-down in a nonstick pan, no need to add oil, for 3- minutes or until the skin is crispy.)

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