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Chicken With Olives and Carrots
- 1 cup short-grain brown rice
- 1 tablespoon Kosher salt and black pepper
- 4 olive oil
- 1 6-ounce boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
- 2 onion, sliced
- 1 1/2 cups cloves garlic, smashed
- 4 low-sodium chicken broth
- 1/2 cup carrots, cut into 1/2-inch pieces
- 1/8 teaspoon pitted kalamata olives
- 1 cup crushed red pepper
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