One-Pan Chicken and Rice
This one-pan chicken and rice dish is quick, healthy, and perfect for busy weeknights. Packed with protein and vegetables, it takes only 20-30 minutes to prepare and cook.
Ingredients
Main Ingredients
- 1 pound boneless chicken breast, diced Can substitute with shrimp, tofu, or beef.
- 2 cups cooked rice (brown or white) Using leftover rice works well.
- 1 cup mixed vegetables (carrots, peas, bell peppers) Fresh vegetables enhance flavor.
- 3 cloves garlic, minced Known for health benefits.
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper
- to taste salt
- green onions for garnishing (optional) Add for additional flavor.
Instructions
Preparation
- Dice the chicken breast and mince the garlic. Measure out the vegetables and cooked rice so you have everything ready.
Cooking
- In a large pan, heat the olive oil over medium heat. Add the diced chicken breast to the pan. Sprinkle with salt and ground black pepper. Cook for about 5-7 minutes or until the chicken is fully cooked and golden brown.
- Once the chicken is cooked, add the minced garlic to the pan and sauté for about a minute. Then, add the mixed vegetables to the pan. Stir well and cook for another 3-5 minutes until the vegetables are tender.
- Add the cooked rice to the pan. Pour in the soy sauce and mix everything together. Cook for an additional 2-3 minutes until everything is heated through.
Serving
- Remove from heat. Serve the dish in bowls, and if desired, garnish with chopped green onions for added flavor.
Notes
Perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.