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A chicken and rice skillet with vegetables.

Chicken and Rice Skillet

Ann-Katrin
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Cook Time 20 minutes
Total Time 20 minutes
Servings 4

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!