This is a tasty gluten-free and dairy-free dish with tender chicken breasts and fragrant rice infused with cinnamon. It's great for a cozy weeknight dinner or a special occasion.
Ingredients: 4 boneless, skinless chicken breasts. 1 cup white rice. 2 cups chicken broth. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 teaspoon ground cinnamon. Salt and pepper to taste. Fresh parsley for garnish optional.
Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-high heat. Add salt, pepper, and half of the ground cinnamon to the chicken breasts. That's how long it takes for both sides of the chicken breasts to turn golden brown. Take the chicken out of the pan and set it aside. Add minced garlic to the same pan and cook it until it smells good. Add the rice and the rest of the ground cinnamon to the pan. Stir the rice to coat it. Add the chicken broth and heat it up. Turn down the heat, cover, and let it simmer for 15 minutes, or until the rice is done and the liquid is gone. Place the chicken breasts back in the pan, nestling them in the cooked rice. Place the skillet in an oven that has already been heated and bake for 15 to 20 minutes, or until the chicken is fully cooked. If you want, you can add fresh parsley as a garnish before serving.
Prep Time: 10 minutes
Cook Time: 40 minutes
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