Description
A satisfying and easy one-pot meal featuring tender chicken, flavorful rice, and vibrant veggies, perfect for a busy weeknight dinner.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil (for cooking)
- 1 cup rice (jasmine or basmati)
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1/2 cup red onion, chopped
- Fresh parsley, for garnish
Instructions
- Heat a tablespoon of olive oil in a large pot over medium heat.
- Add the diced chicken breast to the pot. Cook until browned and cooked through, seasoning with salt, pepper, garlic powder, and dried oregano.
- Stir in the rice until well combined.
- Pour in the chicken broth, then bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
- After 15 minutes, gently stir in the cherry tomatoes, bell peppers, and chopped red onion.
- Cover the pot again and cook for an additional 5-10 minutes, or until the rice is tender.
- Remove from heat and let it sit for a few minutes, then fluff the rice with a fork and garnish with fresh parsley before serving.
Notes
Feel free to mix up the veggies or substitute quinoa for rice. For a bit of spice, add red pepper flakes while cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg