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    Home » Recipes » Main Dish Recipes

    Chicken with Scallion-Lime Sauce and Sweet Carrot Rice

    Modified: Nov 29, 2019 · Published: Feb 3, 2010 by Ashley

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    This is the second recipe I've made from this cookbook this week, and it was great! The chicken was really moist and there was a ton of flavor from all of the parts of the dish. The rice is definitely something I'll make again on the side of other dishes. I can see it as a good way to use up a few extra carrots. We thought it was a nice, solid meal.

    Sliced chicken over rice.
    Chicken with Scallion-Lime Sauce and Sweet Carrot Rice
    Express Lane Meals - Rachael Ray

    4 Servings

    4 tablespoons EVOO (extra-virgin olive oil)
    3 large carrots, peeled and grated
    Salt and black pepper
    1 ½ cups white rice
    3 cups chicken stock
    1 teaspoon dried thyme, ⅓ palmful
    Zest and juice of 2 limes
    4 boneless, skinless chicken breasts
    3 large garlic cloves, chopped
    ½ teaspoon red pepper flakes (eyeball it)
    1 teaspoon ground coriander, ⅓ palmful
    3 bunches of scallions, about 15, roots trimmed, sliced
    ¼ cup fresh flat-leaf parsley, a generous handful, chopped
    2 tablespoons unsalted butter

    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 ½ 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.

    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 ½ 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.

    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.

    MacGourmet Rating: 4 Stars

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    Reader Interactions

    Comments

    1. Rebecca

      February 04, 2010 at 10:46 am

      Ooohh! I'm loving the sweet and citrus flavors in this recipe! I also like the red pepper flakes - I pretty much add that to everything (slightly obsessed)... I even add it to simple macaroni and cheese!

      Reply
    2. Jennifer

      February 04, 2010 at 1:52 pm

      This looks SO good!!

      Reply
    3. Velva

      February 06, 2010 at 10:04 am

      Nice! I really like the idea of a scallion lime sauce and with a sweet carrot rice sounds very tropical.
      Nice post!

      Reply
    4. Chef Aimee

      February 06, 2010 at 5:14 pm

      That sweet carrot rice sounds delicious!

      Reply
    5. Ashley

      February 08, 2010 at 8:39 pm

      I really was surprised at how tasty and different the rice was - it was such a simple addition. The chicken didn't reheat as well as I had hoped - but it was still tasty for lunch the next day 🙂

      Reply
    6. Rosemary Surdyka

      March 18, 2025 at 9:41 pm

      This is one of my favorite Rachel Rae recipe. My daughter is vegetarian so we bake tofu with the lime spice mix which we serve with the chicken. Great.

      Reply
      • Ashley

        March 19, 2025 at 3:07 pm

        I haven't made this recipe in yeeeears. I always love trying new tofu options, too, so I'll try this out sometime. Thanks for the recommendation 🙂

        Reply

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