Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup long grain white rice
- 2 cups low-sodium chicken broth
- 1 cup fresh vegetables (bell peppers and peas)
- 3 garlic cloves, minced
- 1 onion, chopped
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- 1 tsp paprika
- Fresh herbs (like parsley), for garnish
Instructions
- Gather and prepare all ingredients by chopping vegetables and mincing garlic.
- Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until fragrant, about 2 minutes.
- Add seasoned chicken breasts to the skillet and cook until golden brown on both sides, approximately 5-7 minutes.
- Stir in rinsed rice and pour in the chicken broth. Mix well.
- Bring to a boil, then reduce heat to low, cover tightly, and simmer for about 20 minutes until the rice absorbs the liquid.
- Gently fold in vegetables and fresh herbs just before serving.
Notes
- Consider marinating the chicken beforehand for added flavor.
- Feel free to modify the vegetables based on what you have available or your personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg