1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
3 medium carrots, peeled and diced
3 medium celery stalks, diced
1 cup uncooked long-grain white rice
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
Chopped fresh parsley or cilantro, for garnish (optional)
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the onion and garlic and cook until softened, about 2-3 minutes.
Add the carrots and celery and cook for an additional 5-7 minutes, or until the vegetables are tender.
Add the uncooked rice to the pot and stir to combine with the vegetables.
Pour in the chicken broth, dried thyme, and bay leaf. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes or until the rice is cooked and the vegetables are soft.
Add the cooked chicken back to the pot and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat the chicken through.
Serve hot, garnished with chopped parsley or cilantro if desired.
This recipe should make about 6-8 servings.