Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3 breasts)
- 3 cloves fresh garlic, minced
- 2 tbsp fresh ginger, grated
- ¼ cup freshly squeezed lime juice (about 2 limes)
- 6 cups low-sodium vegetable broth
- 1 cup uncooked long-grain rice
- ½ cup fresh cilantro, chopped
Instructions
- Dice the chicken into bite-sized pieces.
- In a large pot over medium heat, sauté minced garlic and grated ginger in a splash of vegetable broth until fragrant (about 1 minute).
- Add the diced chicken to the pot and cook until no longer pink, about 5 minutes.
- Pour in vegetable broth and bring to a gentle boil. Stir in uncooked rice and simmer for about 20 minutes until rice is tender.
- Stir in lime juice and chopped cilantro; heat for another minute.
- Serve hot in bowls, garnished with additional cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American/Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: - For extra flavor, consider adding chopped vegetables like bell peppers or spinach. - Substitute chicken with turkey or beef for different variations. - Add chili flakes for a spicy kick.