Chicken with Scallion-Line Sauce and Sweet Carrot Rice by Rachel Ray

4 T extra virgin olive oil
3 large carrots, peeled and grated
Salt and pepper
1 1/2 cups white rice
3 cups chicken stock
1 teaspoon dried thyme
Zest and juice of 2 limes
4 boneless, skinless chicken breasts
3 large garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground coriander
3 bunches scallions
2 tablespoons butter

Directions:
Heat a medium pot with a tight-fitting lid over medium-high heat. Add about 1 tablespoon of oil.  Add the grated carrots and a little salt and pepper and cook, stirring, for 1 minute.  Add the rice and stir to coat in the oil and distribute the carrots.  Add 2 1/2 cups of the chicken stock.  Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15-18 minutes, until the rice is tender.

Preheat a large skillet over medium-high heat.  While the pan is heating up, combine 2 tablespoons of the oil, the thyme, lime zest, salt and pepper in a shallow dish.  Add the chicken breasts and coat thoroughly in the mixture..  Add the seasoned chicken to the skillet and cook for 5 to 8 minutes on each side, or until cooked through.  Transfer the chicken to a plate and cover it loosely with foil.  REturn the skillet to the heat; add the remaining tablespoon of oil. Add the garlic, red pepper flakes, and coriander.  Cook, stirring constantly, for about 1 minute. Add the scallions and cook for 1 minute, again.  Add the lime juice and the remaining 1/2 cup of chicken stock and continue to cook for about 2 minutes. Turn the heat off and add the butter and parsley, stirring and shaking the pan until the butter is completely melted.