Herbed Chicken And Brown Rice Dinner Recipe

About this recipe

A diabetic-friendly dinner featuring tender chicken, wholesome brown rice, and a medley of vegetables, all infused with aromatic herbs for a satisfying and healthy meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 450G Shazans Chicken Diced Breast
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• - Parmesan Shavings
• 200G All Things Butter Unsalted Butter
• 50G Top-Op Nutmeg Powder 50g

Instructions

1. 1. Heat 2 tablespoons of margarine in a large skillet over medium heat. Add 3/4 lb of diced chicken breast and 1 finely chopped onion. Cook and stir until the chicken is lightly browned and the onion is softened, about 5 minutes.
2. 2. In a small bowl, mix 1 tablespoon of cornstarch with 1 can (approximately 14 oz) of low-sodium chicken broth until smooth.
3. 3. Add the cornstarch mixture to the skillet along with 1/2 cup of thinly sliced carrots, 1/2 teaspoon of, and a pinch of nutmeg. Stir well and bring the mixture to a full boil.
4. 4. Stir in 1 1/2 cups of cooked brown rice. Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally.
5. 5. Cover the skillet, remove it from heat, and let it stand for 5 minutes to allow the flavors to meld.
6. 6. Sprinkle 2 tablespoons of grated Parmesan cheese over the dish and gently stir to combine before serving.