Garlic Lime Chicken with Sweet Carrot Rice

4 Tbsp extra-virgin olive oil
3 large carrots, peeled and grated
Salt and pepper
1 1/2 cups white rice
3 cups white rice
3 cups chicken broth (canned is easier)
1 tsp dried thyme
zest and juice of 2 limes
4 boneless, skinless chicken breasts
3 large garlic cloves, chopped
1/2 tsp red pepper flakes (try less)
1 tsp ground coriander
3 bunches scallions (3-5 stalks)
1/4 cup fresh flat-leaf parsley, chopped
2 Tbsp butter
Prepare today:
Peel and grate carrots.  Place in zip lock bag.
Chop scallions and parsley and place in individual zip lock bags.
Combine 2 tbs olive oil, the thyme, lime zest (save the lime for juicing later), salt and pepper in a shallow dish.  Add the chicken breast and coat thoroughly in the mixture.  Cover dish with plastic wrap.  If freezing-transfer chicken to freezer bags.
Place in a zip lock bag-garlic, red pepper flakes, and coriander.  If freezing other ingredients, do not add garlic to spices until ready to cook.
To cook at home:
Rice: Heat a medium pot with a tight fitting lid over medium-high heat.  Add about 1 tbsp of the olive oil once around the pan.  Add the grated carrots and a little salt and pepper and cook, stirring for 1 minute.  Add the rice and stir to coat in the oil and distribute the carrots.  Add 2 1/2 cups of the chicken broth.  Bring the broth to a boil, cover the pot, and reduce the heat to a simmer.  Cook for 18 minutes, until the rice is tender.
Chicken and sauce: Preheat a large skillet over medium-high heat.  Add the seasoned chicken to the pan and cook for 5-6 minutes on each side, or until cooked through.  Transfer the chicken to a plate and cover loosely with foil.  Return the skillet to the stove and add the remaining tablespoon of olive oil.  Add the garlic, red pepper flakes and coriander.  Cook stirring constantly for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly.  Add the lime juice and the remaining 1/2 cup chicken broth and continue to cook for about 2 minutes.  Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
To serve, slice the chicken on a slight angle.  Place rice on plate, put chicken on top of rice and pour some scallion-lime sauce over each chicken breast.