Espresso and Lime

0 Season both sides of the chicken with garlic powder, onion powder, salt, black pepper and dried herbs
1 Add 2 tablespoons of butter into a large skillet over medium to medium high heat. Once the skillet is warm and the butter has melted, add the chicken and cook for 5 minutes on the first side or until the underside is golden brown
2 While the chicken is cooking, peel and dice your onion, carrot and celery. Finely mince 3 cloves of garlic and chop about 1/2 cup of your favorite fresh herbs and set aside for now
3 Flip the chicken, reduce the heat to medium and cook until the chicken is cooked through with an internal temperature of 165 degrees
4 Transfer the cooked chicken onto a plate, cover and set aside
5 Add a tablespoon of butter into the skillet and once it has melted, add the diced onion, carrot and celery. Cook for a few minutes or until the vegetables have started to soften
6 Push the softened vegetables to one side of the skillet, add a tablespoon of butter and 3 cloves of finely minced garlic onto the other side. Stir the garlic around for about 60 seconds and then stir to combine with the other vegetables
7 Push everything off to one side of the skillet once more and add 2 cups of rice. Toast the rice for a few minutes and then add 2 cups of chicken stock and stir to combine
8 Cover the skillet and cook the rice according to the manufacturers instructions
9 Once the rice is cooked, add the remaining tablespoon of butter and 1/2 cup of finely chopped herbs and fluff the rice until combined
10 Serve garnished with additional fresh herbs and a drizzle of soy sauce, balsamic vinegar or chili oil (optional)