Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 lb boneless, skinless chicken breast, cubed into 1-inch pieces
  • 3/4 cup uncooked long-grain brown rice
  • 8 cups low-sodium chicken bone broth
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Stir frequently for 5–7 minutes until the onions are translucent and the vegetables are softening.
  2. Stir in the garlic and thyme for 60 seconds until the aroma becomes fragrant and nutty.
  3. Pour in the chicken bone broth and add the bay leaf. Increase the heat to medium-high and bring the liquid to a gentle boil.
  4. Reduce heat to low and let it simmer for 10 minutes to allow the vegetable flavors to infuse.
  5. Carefully stir in the cubed chicken and uncooked rice. Lower the heat to a simmer, cover the pot, and cook for 15–20 minutes (white rice) or 35–40 minutes (brown rice), until the chicken is opaque and the rice is tender.
  6. Remove the pot from heat. Stir in the lemon juice, salt, and pepper.
  7. Garnish with fresh parsley just before serving.