Chicken Puffs with Rice and Roasted Carrots

These Chicken Puffs are a breeze to make. You can even put together extra, throw in the freezer and pop in the oven on another day!


For the sides, I cooked up a pot of rice and roasted some baby carrots. I prefer my rice a little on the sticky side and if you do too, I recommend substituting chicken broth for the water. Also, be sure to stay away from minute rice as it just doesn't seem to cook as well. To roast the carrots, simply place on a baking sheet, toss with olive oil and sprinkle with plenty of salt and pepper. Next, throw them in the oven at 400 degrees for 15 minutes.

Bon appetit!