Chicken, Rice, and Vegetable Skillet
🥦🍅 EASY, ready in 20 minutes, made in ONE skillet with everyday ingredients you probably have on hand! A healthy, high protein, naturally gluten-free weeknight dinner the whole family will LOVE!
Servings: 5
Calories: 459cal
Equipment
Ingredients
- 3 tablespoons olive oil
- 1 large sweet Vidalia onion diced small
- 1 medium red bell pepper diced small
- 1 to 1.25 pounds boneless skinless chicken breast diced into bite-sized pieces
- 3 cloves garlic finely minced or pressed
- 4 cups cooked rice (to save time use two 8.5-ounce packets precooked rice; I used Jasmine Ready Rice)
- 3 cups broccoli florets
- ¼ cup water
- 1 teaspoon paprika
- 1 teaspoon cardamom
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 1 cup shredded cheese optional
- 3 green onions sliced into thin rounds
Instructions
- To a large skillet, add the oil, sweet Vidalia onions, and cook over medium-high heat until onions are becoming soft and translucent, about 5 minutes; stir frequently.
- Add the red peppers, chicken, and and cook for about 5 minutes, or until chicken is nearly cooked through; stir and flip frequently to ensure even cooking.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the rice, broccoli, water, evenly sprinkle with paprika, cardamom, salt, pepper, stir to combine, cover skillet, and cook for about 5 minutes, or until broccoli is as crisp-tender as desired.
- Optionally add the cheese and stir to combine until melted.
- Evenly sprinkle with green onions and serve immediately.
Notes
Storage: Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave.
Nutrition
Serving: 1serving | Calories: 459cal | Carbohydrates: 43g | Protein: 33g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 786mg | Potassium: 718mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1545IU | Vitamin C: 83mg | Calcium: 167mg | Iron: 2mg
