Shredded chicken & white rice

What you'll need

• 1 cup dry white rice
• 2 small boneless skinless chicken breasts
• 2 carrots, peeled and sliced
• 2 cups low-sodium chicken broth, divided
• 1 tsp olive oil
• 1 tbsp chopped parsley

How to make it

1. Cook rice according to the package.
2. Simmer chicken in 1½ cups broth until it reaches 165°F, about 15–20 minutes. Shred with two forks.
3. Steam carrots until very soft. Warm the remaining broth.
4. Divide rice, chicken and carrots between bowls. Add a splash of broth and parsley.