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Chicken And Rice Recipe With Vegetables

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Garlic Butter Chicken Thighs & Rice Easy Chicken Thighs Recipe
Garlic Butter Chicken Thighs & Rice Easy Chicken Thighs Recipe from diethood.com

Description

Chicken and rice recipe with vegetables is a healthy and delicious meal that can be prepared easily. This recipe is perfect for a quick lunch or dinner, and it is packed with nutrients that will keep you energized throughout the day. The combination of tender chicken, fluffy rice, and colorful veggies makes this dish not only nutritious but also satisfying.

Prep Time

The prep time for this chicken and rice recipe with vegetables is around 20 minutes. You'll need to chop the vegetables, prepare the chicken, and cook the rice before you start cooking.

Cook Time

The cook time for this recipe is approximately 30 minutes. The chicken and vegetables are cooked in a skillet, while the rice is cooked separately.

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 cup uncooked rice
  • 2 cups water
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried thyme

Equipment

  • Large skillet
  • Saucepan with lid
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula

Method

  1. Cook the rice according to the package instructions.
  2. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat.
  3. Add the chicken and cook for 5 to 7 minutes, or until browned on all sides.
  4. Remove the chicken from the skillet and set aside.
  5. Add the onion and garlic to the skillet and cook for 2 to 3 minutes, or until softened.
  6. Add the red and green bell peppers and zucchini to the skillet and cook for 5 to 7 minutes, or until the vegetables are tender.
  7. Add the chicken back to the skillet and stir to combine with the vegetables.
  8. Add salt, black pepper, paprika, and dried thyme to the skillet and stir to combine.
  9. Cover the skillet and cook for 5 to 7 minutes, or until the chicken is cooked through.
  10. Serve the chicken and vegetables over the rice.

Notes

  • You can use any vegetables you like for this recipe, such as broccoli, carrots, or mushrooms.
  • If you don't have dried thyme, you can use dried oregano or basil instead.
  • You can also add some hot sauce or chili flakes for a spicy kick.

Nutrition Info

Calories: 383 | Fat: 7g | Carbohydrates: 47g | Fiber: 4g | Protein: 32g

Recipe Tips

  • Make sure you cut the chicken into bite-size pieces to ensure even cooking.
  • Don't overcook the vegetables, as they will become mushy and lose their nutrients.
  • If you want to make this recipe ahead of time, you can cook the chicken and vegetables separately and store them in the fridge. Then, when it's time to eat, simply reheat them in a skillet and serve over freshly cooked rice.

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