Chicken and Rice with Swiss Chard

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To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.
  • 1 lb. boneless, skinless, chicken breast
  • salt and pepper to taste
  • 3 minced garlic cloves
  • 1 bunch chopped Swiss chard
  • 1 chopped onion
  • 2 diced carrot(s)
  • 11/2 c. long-grain rice
  • 2 1/2 c. chicken broth
Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high. Add chicken, and cook until browned on both sides, 12 minutes, turning once. With tongs, transfer chicken to a plate. Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until chard stems and onion are translucent, 4 minutes. Add chard leaves, and rice; cook 1 minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange chicken on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes.
Yield: 6 servings
Serving Size: 1 serving (1/6 of recipe) is 1.5 oz meat/meat alternate, 1 oz grain and 1/4 cup vegetable for a 3-5 year old at lunch/supper
Credit: Adapted from Martha Stewart
Recipe Information:  Grain  Gluten Free  Vegetables- Dark Green