Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 2 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • Juice of ½ lemon (optional)
  • Fresh parsley or cilantro, chopped, for garnish (optional)

Instructions:

  1. Season chicken pieces with salt and pepper.
  2. Heat olive oil in the skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
  3. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
  4. Add chicken to the skillet; cook until lightly browned on all sides, about 5-7 minutes.
  5. Stir in rinsed rice, chicken broth, and bring to a boil.
  6. Reduce heat to low, cover, and let it simmer for 15 minutes, or until the rice is cooked and has absorbed the liquid.
  7. Fold in frozen peas and lemon juice (if using), cover, and let sit for another 5 minutes off the heat.
  8. Fluff rice with a fork and garnish with chopped parsley or cilantro before serving.