Chicken Broth Bowl

Instructions

1. 1

   Small dice carrots, celery, and onions. Mince garlic and fresh basil and parsley.

2. 2

   Drizzle ½ Tbsp oil over chicken thighs and sprinkle with salt and pepper. Set aside.

3. 3

   Add carrots, celery, and onions to a skillet over medium heat with ½ Tbsp olive oil. Sauté until mirepoix is softened, about 5 minutes.

4. 4

   Bring pan to medium-high heat and nudge veggies to the side. Add the oiled and seasoned chicken thighs in the center of the skillet and cook for 5 minutes per side.

5. 5

   Flip the chicken after 5 minutes and cook an additional 5-6 minutes. Temp must reach 160℉ before pulling the chicken out. Remove chicken and cover it. The covered chicken will come to 165℉ as it rests. (You will also add the chicken thighs back to the sauté pan before serving.)

6. 6

   Reduce heat to medium and add minced garlic to the sauté pan and toss it with mirepoix for only a minute. Deglaze pan with the chicken broth, whisking up the bits of chicken and veggies from the bottom of the pan. Bring the broth to a low simmer.

7. 7

   Meanwhile slice chicken thighs into bite size pieces or strips.

8. 8

   Add rice to the broth along with 2 Tbsp frozen spinach. Stir and bring this mixture to a boil. Then, bring it back down to a simmer and cover it for 15 minutes.

9. 9

   Test rice for doneness. If it needs a little more time, you can simmer another minute or two.

10. 10

    Then, add minced basil, parsley, and chicken back to the skillet to come to temperature.

11. 11

    Serve with freshly grated Parmesan and a squeeze of fresh lemon!