This recipe delivers a complete, nutritious, and delicious meal all in one pan! Perfect for a weeknight dinner, it's easy to customize to your preferences and what's in season. We'll cover the basics of preparing flavorful chicken, fluffy rice, and tender-crisp vegetables, all cooked together for convenience and maximum taste.
What are the best vegetables for Chicken Rice and Veggies?
The beauty of this dish lies in its versatility. Almost any vegetable works well! Consider what's fresh and in season for the best flavor. Popular choices include:
- Broccoli florets: Add a healthy dose of vitamins and a satisfying crunch.
- Carrots: Offer sweetness and a vibrant color. Dice them small for even cooking.
- Peas: Add a pop of color and a touch of sweetness. Frozen peas work perfectly.
- Snap peas: Similar to peas but with a slightly more delicate texture.
- Bell peppers (any color): Provide a sweet and slightly tangy flavor.
- Green beans: Add a healthy dose of fiber. Trim the ends and snap them into smaller pieces.
- Mushrooms: Give an earthy flavor and satisfying texture. Slice them thinly.
- Zucchini: Adds moisture and a mild flavor. Dice into bite-sized pieces.
- Corn: Adds sweetness and a pleasing texture. Use fresh corn cut from the cob or frozen kernels.
How to make perfect Chicken Rice and Veggies?
This recipe uses a simple one-pan method for ease and convenience.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup long-grain rice (basmati or jasmine recommended)
- 2 cups chicken broth
- 1 cup mixed vegetables (see suggestions above)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions:
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Prep the ingredients: Wash and chop all vegetables into bite-sized pieces. Cut the chicken into cubes.
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Sauté the chicken: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
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Sauté the vegetables: Add the vegetables to the skillet and cook for 3-5 minutes, until slightly softened.
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Combine everything: Add the rice, chicken broth, garlic powder, onion powder, paprika, salt, and pepper to the skillet. Stir to combine.
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Return the chicken: Place the browned chicken back into the skillet. Stir gently to distribute the chicken evenly throughout the mixture.
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Bake: Cover the skillet and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork before serving.
What are some tips for making delicious Chicken Rice and Veggies?
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Don't overcook the vegetables: Overcooked vegetables will be mushy. Aim for tender-crisp.
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Season generously: Don't be afraid to experiment with different herbs and spices to customize the flavor.
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Use fresh ingredients: Fresh vegetables and herbs will enhance the overall flavor of the dish.
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Adjust the liquid: If the rice seems too dry during cooking, add a little more chicken broth.
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Make it a complete meal: Add a side salad or some crusty bread for a more satisfying meal.
Can I make Chicken Rice and Veggies in a slow cooker or Instant Pot?
Yes! This recipe can be easily adapted for slow cookers and Instant Pots. For a slow cooker, follow steps 1-5, then cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, sauté the chicken and vegetables (steps 2-3), then add the remaining ingredients. Cook on manual high pressure for 8 minutes, followed by a 10-minute natural pressure release.
How can I make Chicken Rice and Veggies healthier?
To make this dish even healthier, use brown rice instead of white rice, add more vegetables, and use less oil. You can also use low-sodium chicken broth to reduce the sodium content.
This recipe is a fantastic starting point for a flavorful and healthy meal. Feel free to experiment with different vegetables and seasonings to create your perfect Chicken Rice and Veggies dish!
