Chicken with Olives & Carrots

By loves2bake

Ingredients

• 2 cups cooked short grain brown rice, warm
• 1 T grapeseed oil
• 4 chicken breasts, cut into small pieces
• sea salt & black pepper
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 1/2 cups organic, free-range chicken broth
• 4 carrots, cut into 1/2 inch pieces
• 1/2 cup pitted kalamata olives
• 1/8 tsp. crushed red pepper

Preparation

Step 1

Heat oil in a large pan over medium heat. Season the chicken with sea salt and black pepper. Cook, stirring occasionally, until chicken is browned, about 8-10 minutes. Transfer to plate and set aside.

Add onion, garlic and 1/4 tsp. sea salt to the pan and cook, stirring occasionally, for 4-5 minutes.

Add broth, carrots, olives and crushed red pepper and simmer, covered, until carrots are tender, 8-10 minutes.

Return chicken to skillet and cook until heated through, 3-4 minutes.

Serve over brown rice and garnish with parsley.