Spicy Garlic Butter Chicken and Rice
| 1 lb | chicken breasts, diced |
| 2 tbsp | olive oil |
| 3 cloves | garlic, minced |
| 1 tsp | red pepper flakes |
| 2 tbsp | butter |
| 1 cup | long-grain rice |
| 2 cups | chicken broth |
| ½ tsp | paprika |
| ½ tsp | chili powder |
| Salt and pepper to taste | |
| ¼ cup | chopped parsley (for garnish) |
| Heat olive oil in a skillet over medium heat. Cook chicken until browned, about 5-6 minutes. Remove and set aside. |
| In the same skillet, melt butter and sauté garlic with red pepper flakes for 1 minute. |
| Stir in rice, chicken broth, paprika, chili powder, salt, and pepper. Bring to a boil. |
| Reduce heat to low, cover, and simmer for 15-18 minutes until rice is cooked. |
| Add the chicken back to the skillet, stir, and heat for 2-3 minutes. |
| Garnish with parsley and serve. |