Quick Lemon Chicken with Rice

1 TABLESPOON OLIVE OIL

1 POUND BONELESS, SKINLESS CHICKEN BREASTS, CUT INTO STRIPS

2 CLOVES GARLIC, MINCED 

112 CUP ONION, CHOPPED

1 CARROT, GRATED

1 ZEST OF LEMON, GRATED

1 CAN (14 1/2 OUNCES) CHICKEN BROTH

1 TABLESPOON PARSLEY

2 TABLESPOONS SLICED BLACK OLIVES

2 CUPS QUICK-COOKING WHITE RICE

Warm the oil in a large skillet over medium-high heat. When hot, add the chicken and cook for 5 to 10 minutes, or until no longer pink and the juices run clear. During the last few minutes of cooking, add the garlic and onion.

When the chicken is done, stir in the carrot, lemon zest, broth, parsley, olives, and rice. Bring to a boil, then remove from the heat, cover, and let stand for 5 minutes. Fluff with a fork before serving.

Found online (30 day meal plan)