Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced into bite-sized pieces
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
- Add chicken and season with salt, pepper, paprika, and garlic. Cook 5–6 minutes until golden and cooked through.
- Stir in rice, thyme, chicken broth, and frozen vegetables. Bring to a boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Let stand, covered, for 5 minutes. Fluff with a fork and garnish with parsley before serving.
Notes
- For extra flavor, sauté 1/2 diced onion with the garlic.
- Swap rice for quinoa—add 1/4 cup extra broth and increase cook time by 5 minutes.
- Vegetarian option: Replace chicken with 1 can (15 oz) rinsed white beans and use veggie broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: One Pot
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
