Description
A quick one-pan meal combining protein, veggies, and grains for a hearty and flavorful dish.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup rice
- 2 cups chicken broth
- 1 cup mixed vegetables (bell peppers, peas, carrots)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium heat until it shimmers.
- Add the diced chicken to the skillet and cook until browned and cooked through, about 6-7 minutes.
- Stir in the garlic powder, salt, and pepper, mixing well.
- Pour in the rice and chicken broth; bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes.
- Uncover and stir in mixed vegetables; continue cooking for an additional 5-10 minutes until tender.
- Remove from heat and let sit covered for a few minutes.
- Fluff the rice with a fork, garnish with parsley if desired, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This dish is freezer-friendly for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg