BLESS THIS MESS
01 Rice w/ Mushrooms
02 Chicken Breast
03 Onion
04 Carrots
05 Garlic
06 Chicken Broth
07 Seasonings
Heat a large cast-iron Dutch oven or skillet over high heat. Add the olive oil, and heat until the oil is shimmering. Carefully add the chicken and cook until cooked through.
Remove the chicken from the pan and set aside. Reduce the heat to medium and add the onions, carrots, and apple to the same pan that you just took the chicken out of. Cook, stirring often, until the onions are translucent, about 5 minutes.
Add the garlic and rice, and cook for 2 minutes. Add the chicken broth, oregano, and half the parsley and cook with the lid on, stirring occasionally, until the rice is cooked through, 18 to 20 minutes.
Remove from the heat and let the mixture rest for 5 minutes. While the rice is resting, slice the chicken against the grain.
After the 5 minutes are up, add the chicken, the rest of the parsley, and salt and pepper to taste. Stir to combine and serve hot.