Our chicken and rice skilleet with vegetables will leave everyone feeling full and satisfied. It not only tastes great, but it’s also very practical. This is because apart from the quick preparation time of just 20 minutes, you can simply use the vegetables that need to be used up anyway. This is, at the heart of it, a practical recipe for “using up leftovers”, for lack of a more appetizing word. But isn’t there something beautiful in using everything at hand? Especiall when the result is a healthy dish that has the potential to become a regular in your household.
Chicken and Rice Skillet with Vegetables: A Healthy All-Rounder
The chicken and rice skillet is an all-rounder because of how accessible it is: Its ingredients are not only widely available, but pretty inexpensive. You may even already have a lot of them at home. And if not, you can easily modify the chicken and rice skillet to what you do have on hand. Apart from that, you won’t be standing in the kitchen for long and you don’t have to be a professional chef to make this recipe really outstanding. Therein lies the genius of it.
But that’s not all. Because apart from the practical properties of the chicken and rice skillet, much more important is: It tastes great and is healthy! It’s not for nothing that a chicken and rice skillet is a classic among athletes. Thanks to the vegetables, the low-fat, high-protein skillet doesn’t taste like a utilitarian athlete’s meal, but like an aromatic family dinner for everyone.
To prepare the chicken and rice skillet, the first step is to cook the rice according to the package directions. Meanwhile, cut the chicken breast into pieces and sear it in the skillet. Then remove it and add the cooked rice and vegetables to the skillet. Finally, add the chicken again and season your dish with spices and lemon juice. So, get your aprons ready and let’s get cooking.
Dinner can provide a soft landing for a long day. Make sure this landing is just as yummy as it is welcome with our grilled lemon chicken, zucchini and feta lasagna, and our one-pot lemon pasta
Chicken and Rice Skillet
Ingredients
- 1 cup rice
- 3 bell peppers
- ½ bunch of parsley
- 1 lb chicken breast
- olive oil for sautéeing
- salt & pepper
- 1 cup green beans frozen
- ½ cup canned corn drained
- ½ cup vegetable broth
- paprika to taste
- 1 tbsp lemon juice
Instructions
- Cook the rice according to package directions. Cut the bell peppers into pieces and chop the parsley.
- Rinse the chicken breast and pat it dry using paper towels. Cut the chicken into bite-sized pieces. Heat the olive oil in a skillet and sear the chicken on all sides for a few minutes. Season generously with salt and pepper. Remove the chicken from the skillet and set aside.
- Add a little more olive oil to the skillet and sauté the rice together with the green beans, corn, and bell peppers for 3 minutes. Add the chicken and vegetable broth and season with salt, pepper, paprika, and lemon juice.
- Sprinkle with parsley before serving. Enjoy!