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1
Heat a medium pot with a tight-fitting lid over medium-high heat.
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2
Add about 1 tablespoon of the EVOO, once around the pan.
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3
Add the grated carrots and a little salt and pepper and cook, stirring, for 1 minute.
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4
Add the rice and stir to coat in the oil and distribute the carrots.
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5
Add 2 1/2 cups of the chicken stock.
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6
Bring the stock to a boil, cover the pot, and reduce the heat to a simmer.
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7
Cook for 15 to 18 minutes, until the rice is tender.
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8
Preheat a large skillet over medium-high heat.
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9
While the pan is heating up, combine 2 tablespoons of the EVOO, the thyme, lime zest, salt, and pepper in a shallow dish.
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10
Add the chicken breasts and coat thoroughly in the mixture.
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11
Add the seasoned chicken to the skillet and cook for 5 to 6 minutes on each side, or until cooked through.
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12
Transfer the chicken to a plate and cover it loosely with aluminum foil.
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13
Return the skillet to the heat; add the remaining tablespoon of EVOO.
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14
Add the garlic, red pepper flakes, and coriander.
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15
Cook, stirring constantly, for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly.
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16
Add the lime juice and the remaining 1/2 cup of chicken stock and continue to cook for about 2 minutes.
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17
Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
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18
To serve, slice the chicken on a slight angle.
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19
Divide the rice among 4 serving plates and top each pile of rice with a sliced chicken breast.
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20
Pour some scallion-lime sauce over each chicken breast.
