Indian Spiced Chicken with Garlic Carrot Rice

1. Start by marinating the chicken breasts. In a bowl, combine milk, minced garlic, paprika, salt, and pepper. Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 10 minutes.

2. While the chicken is marinating, rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, fluff the rice with a fork and set aside.

3. Heat a pan over medium heat and add a drizzle of olive oil. Remove the chicken breasts from the marinade and gently shake off any excess. Place the chicken breasts in the pan and cook for about 6-8 minutes per side or until they are cooked through and golden brown. Remove the chicken from the pan and let it rest for a few minutes before slicing.

4. In the same pan, add a bit more olive oil if needed and sauté the grated carrots with a pinch of salt and pepper until they are tender, about 3-4 minutes. Add the minced garlic and cook for another minute.

5. Add the cooked rice to the pan with the carrots and garlic. Stir well to combine all the ingredients and heat through.

6. Serve the sliced spiced chicken over the garlic carrot rice. Garnish with fresh parsley or cilantro if desired.

- Feel free to customize the spice level by adjusting the amount of paprika or adding other spices like cumin or coriander.

- You can add other vegetables like peas or bell peppers to the rice for added flavor and nutrition.

- For a creamier rice, you can stir in a splash of milk or coconut milk at the end.