Canned Chicken Comfort Bowl with Creamy Garlic Herb Sauce

Start by preheating your oven to 400°F (200°C). Next, chop your favorite vegetables, such as bell peppers, zucchini, and carrots, into bite-sized pieces.

In a mixing bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Spread the vegetables evenly on a baking sheet and roast them in the preheated oven for 20 minutes, or until they are tender and slightly caramelized.

While the vegetables are roasting, prepare the creamy garlic herb sauce. In a medium saucepan over medium heat, melt 2 tablespoons of butter.

Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant. Stir in 1 cup of heavy cream and bring to a gentle simmer.

Add 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1/2 teaspoon of paprika, stirring well to combine.

Allow the sauce to simmer for 5 minutes, then season with salt and pepper to taste. In a separate pot, cook 1 cup of rice according to package instructions.

Once the rice is cooked, fluff it with a fork and set it aside. Open the can of chicken and drain the liquid.

In a large mixing bowl, combine the drained chicken with the creamy garlic herb sauce, mixing until the chicken is well coated.

To assemble the comfort bowls, start with a base of fluffy rice, then spoon the creamy chicken mixture over the rice.

Top with the roasted vegetables and garnish with fresh parsley for a pop of color. Serve immediately and enjoy the warmth and comfort of this unique dish!