Sweet and simply delicious, this dish is a real mild-child, for nights when you feel less than wild.

　　

Ingredients

4 servings

　　4 tablespoons EVOO (extra-virgin olive oil)

　　3 large carrots, peeled and grated

　　Salt and black pepper

　　1 1/2 cups white rice

　　3 cups chicken stock

　　1 teaspoon dried thyme, 1/3 palmful

　　Zest and juice of 2 limes

　　4 boneless, skinless chicken breasts

　　3 large garlic cloves, chopped

　　1/2 teaspoon red pepper flakes (eyeball it)

　　1 teaspoon ground coriander, 1/3 palmful

　　3 bunches of scallions, about 15, roots trimmed, sliced

　　1/4 cup fresh flat-leaf parsley, a generous handful, chopped

　　2 tablespoons unsalted butter

　　

Step 1

Heat a medium pot with a tight-fitting lid over medium-high heat. Add about 1 tablespoon of the EVOO, once around the pan. 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 15 to 18 minutes, until the rice is tender.

　　

Step 2

Preheat a large skillet over medium-high heat. While the pan is heating up, combine 2 tablespoons of the EVOO, 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 aluminum foil. Return the skillet to the heat; add the remaining tablespoon of EVOO. Add the garlic, red pepper flakes, 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 of 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.

　　

Step 3

To serve, slice the chicken on a slight angle. Divide the rice among 4 serving plates and top each pile of rice with a sliced chicken breast. Pour some scallion-lime sauce over each chicken breast.

　　Rachael Ray Express Lane Meals