Ingredients

(Serves 6)

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For the Chicken:

6 bone-in or boneless chicken thighs (skin removed for healthier option) 

1 tbsp olive oil 

1 tsp garlic powder 

1 tsp smoked paprika 

Salt & pepper to taste 

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For the Rice:

2 cups brown rice 

4 cups low-sodium chicken broth 

1 bay leaf (optional) 

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For the “Carbonara-Style” Broth Sauce:

2 cups low-sodium chicken broth 

1 cup unsweetened milk (or half-and-half for slightly richer flavor) 

2 eggs 

½ cup grated Parmesan cheese 

3 cloves garlic, minced 

1 small onion, finely diced 

4 slices turkey bacon (or regular bacon), chopped 

1 tbsp olive oil 

1 cup peas (optional but recommended for color & nutrition) 

Fresh parsley (optional garnish) 

Black pepper (essential for that carbonara flavor)

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INSTRUCTIONS:

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1. Roast the Chicken

Preheat oven to 400°F. Toss chicken with olive oil and seasonings. Place on a baking sheet and roast for 30–35 minutes until cooked through. Let rest, then slice or chop.
 

2. Cook the Brown Rice
In a pot, bring broth and rice to a boil. Reduce heat, cover, and simmer ~40–45 minutes. Fluff and set aside.
 

3. Build the Sauce

In a large pan, cook chopped turkey bacon until slightly crispy. Remove and set aside. In the same pan, add olive oil, onion, and garlic, sauté until soft. Add 2 cups broth and bring to a gentle simmer.
 

4. Make it Creamy (the Carbonara trick)

In a bowl, whisk eggs, milk, Parmesan, and lots of black pepper. Slowly temper the eggs by adding a little hot broth while whisking. Then pour mixture into the pan over low heat (don’t boil or eggs will scramble). Stir constantly until slightly thickened.
 

5. Combine Everything

Stir in peas and cooked bacon, add roasted chicken, and serve over brown rice or mix it all together for a risotto-style dish.