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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. boneless skinless chicken thighs (or breasts, cut into chunks of about 1-inch)
- 1 Tbsp. virgin olive oil (extra-)
- 3 cups chicken broth (fat-free)
- 2 large carrot (peeled and cut into 1/2-inch rounds)
- 1/2 tsp. sea salt (or kosher, more or less to taste)
- 1/4 tsp. black pepper
- 2 cups cooked brown rice (or quinoa)
- 1 cup peas (thawed)
- 1/2 cup grated Parmesan cheese
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