Chicken with Scallion-Lime Sauce & Sweet Carrot Rice

Serves 4

4 Tablespoons extra-virgin olive oil
1 large carrot, peeled and grated
salt and black pepper
1 & 1/2 cups white rice
3 cups chicken stock
1 teaspoon dried thyme
zest and juice of 2 limes
4 boneless, skinless chicken breasts
3 garlic cloves, chopped
1 teaspoon ground coriander
1 bunch scallions, sliced
1/4 cup flat-leaf parsley, chopped
2 tablespoons butter

1. Heat a medium pot with a tight-fitting lid over medium-high heat. Add about 1 tablespoon olive oil. Add the grated carrots and a little salt and pepper and cook, stirring, for 1 minute. Add the rice and stir to coat in the oil and distribute the carrots. Add 2 & 1/2 cups of the chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 20 minutes, or until rice is tender.

2. Preheat a large skillet over medium-high heat. While the pan is heating up, combine 2 tablespoons of the olive oil, the thyme, lime zest, salt, and pepper in a shallow dish. Add the chicken breasts and coat thoroughly in the mixture. Add the seasoned chicken to the skillet and cook for 5 to 6 minutes on each side, or until cooked through. Transfer the chicken to a plate and cover it loosely with foil.

3. Return the skillet to the heat; add the remaining tablespoon of olive oil. Add the garlic and coriander. Cook, stirring constantly, for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly. Add the lime juice and the remaining 1/2 cup chicken stock and continue to cook for about 2 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.

4. Divide the rice among 4 serving plates and top each with a chicken breast. Pour the sauce over each chicken breast.

Results: Another delicious dish! This was so yummy, but Steven wouldn't even look at it, and after eating a few bites, Henry decided to follow along with his big brother. The original recipe called for 3 carrots and 3 bunches of scallions, but Rachel Ray is one crazy lady, so I knew that was way too much. I used 2 carrots for the rice, and could have gotten away with one. I will definitely make this one again!