Adapted from SunMaid & Fitness Magazine
~3 large boneless, skinless chicken breasts (I used 4 thin sliced + they cook faster)
~1 1/2 Tbsp olive oil
~2 large cloves garlic, minced or pressed
~2 tsp cumin
~1/4 c. fresh lemon juice
~2 tsp lemon zest
~2 c. thinly sliced carrots (I subbed with onions)
~1/2 c. raisins (I subbed with slivered almonds)
~3 Tbsp fresh parsley, minced (I used less dried, and added it to the rice first)
~3 c. long grain rice (I use Basmati Rice)
Place rice in rice cooker and cook through, set aside.
-In large skillet, heat olive oil over medium high heat.
-Add garlic and cumin and cook until fragrant, about 2 minutes.
-Add chicken breasts, breast side down and cook until lightly browned, about 3 minutes.
-Turn over and cook until lightly browned, about 2-3 minutes additional.
-Add lemon juice and stir to combine.
-Cover, turn heat to medium low, and cook for 10 minutes.
-Add lemon zest and carrots and stir to combine.
-Cover and cook until chicken is cooked through (to internal temp of 175-180 degrees).
-Remove chicken, place on platter and cover with foil.
-Add raisins and parsley to pan and cook until plump, about 1 minute.
-Add cooked rice and stir to combine.
-Remove from heat and serve chicken over rice, Enjoy!