Rice and carrots with chicken

• 30g chicken breast
• 30g rice
• 1 carrot
• 1 pinch of thyme
• 1 small knob of butter
• 2 tablespoons of orange juice

Cut the chicken into small pieces. Wash, peel and grate the carrot.

In a saucepan, brown the chicken and then add the rice, grated carrot, thyme and 25cL water. Bring to the boil, cover and cook on a low heat for 20 minutes.

Strain and then pour the mixture into a dish. Mix with the butter and orange juice. Serve.