Chicken with Scallion-Lime Sauce and Sweet Carrot Rice

This recipe has become a favorite of ours over the last few months. From Rachel Ray's Express Lane Meals.

• 4 tbsp extra-virgin olive oil
• 3 large carrots, peeled & grated
• Salt & black pepper
• 1 1/2 cups white rice
• 3 cups chicken stock
• 1 tsp dried thyme
• Zest & juice of 2 limes
• 4 boneless, skinless chicken breasts
• 3 large garlic cloves, chopped
• 1/2 tsp red pepper flakes
• 3 bunches of scallions, trimmed & sliced
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tbsp butter

Heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tbsp oil, once around the pan. Add grated carrots and some salt & pepper. Cook, stirring, for 1 minute. Add rice and stir to coat in oil and distribute carrots. Add 2 1/2 cups of the chicken stock. Bring to a boil, cover the pot, and reduce heat to a simmer. Cook for 15-18 minutes, until rice is tender.

Preheat a large skillet over medium-high heat. While the pan is heating up, combine 2 tbsp oil, 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 5-6 minutes on each side, or until cooked through. Transfer chicken to a plate and cover with foil.

Return the skillet to the heat; add the remaining 1 tbsp oil. Add garlic and red pepper flakes. Cook, stirring constantly, for 1 minute, then add the scallions and cook for 1 minute, again stirring constantly. Add lime juice and remaining 1/2 cup chicken stock and cook for 2 minutes. Turn off heat and add the parsley and butter, stirring and shaking the pan until the butter is melted.

Slice chicken on a slight angle. Divide rice among 4 plates and top each pile of rice with chicken. Pour sauce over each chicken breast.