Low Calorie Chicken Breast with Rice, Carrots, and Tomatoes

1.In a bowl, combine the olive oil, lemon juice, paprika, garlic powder, salt, and pepper to make the marinade.

2.Slice the chicken breast fillets into thin strips and place them in the marinade. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 20-30 minutes.

3.While the chicken is marinating, cook the rice according to the package instructions.

4.In a large skillet, heat a little olive oil over medium heat. Add the marinated chicken strips, along with any excess marinade.

5.Cook the chicken strips for about 5-6 minutes or until they are no longer pink in the center. Remove the chicken from the skillet and set aside.

6.In the same skillet, add the sliced carrots and tomatoes. Cook for 4-5 minutes or until the vegetables are tender.

7.Return the cooked chicken to the skillet and stir everything together to combine. Cook for an additional 2-3 minutes to heat through.

8.Serve the low calorie chicken breast with rice, carrots, and tomatoes garnished with fresh parsley leaves.