2 lbs Chicken Breast Tenderloins Ground Cumin Mexican Chili Powder S/P Olive Oil 3 Cloves Garlic, lengthwise slices or minced 6 Carrots peeled and sliced diagonally 3/4 inch wide (small so they cook fast) 3 Tbs Butter 2 Tbs Fresh Dill 1/2 C. Chicken broth (I use Organic "Better Than Bouillon" for this) Rice
Prep Carrots. Toss carrots in melted butter, dill, salt & pepper. Set aside.
Pre-heat oven 350 degrees.
Start rice according to instructions with oil & salt.
Pat chicken dry. Season both sides generously with cumin, chili powder and S/P. In a oven-proof pot or Dutch oven, on high heat, brown on one side in a little oil. When it’s time to turn it, add the garlic. Make certain your chicken is good and brown, it gives the chicken more flavor.
Serve chicken & carrots over rice, drizzle with broth and scream, “Dinner’s Ready!”