Description
Looking for a quick and nutritious dinner option that the whole family will love? This Easy Chicken & Rice Veggie Skillet combines tender chicken, vibrant vegetables, and flavorful spices in a delightful one-pan meal. Ready in under 45 minutes, this dish is perfect for busy weeknights when you want something satisfying without the hassle. The colorful presentation will entice even the pickiest eaters, making it a hit at the dinner table. Packed with protein and vitamins, it’s not only delicious but also a wholesome choice for your family’s evening meal.
Ingredients
Scale
- 1 pound boneless chicken thighs or breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup bell peppers (mixed colors)
- 1 cup zucchini
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Wash and chop all vegetables: dice bell peppers, slice zucchini, chop onion, and mince garlic. Cut chicken into bite-sized pieces.
- In a large skillet over medium heat, add olive oil. Once hot, add chicken pieces and season with salt and pepper. Cook until browned on all sides (about 5-7 minutes).
- Add onion and garlic to the skillet with chicken; sauté until onions are translucent.
- Stir in bell peppers and zucchini; cook until just tender (about 3-4 minutes).
- Mix in rice until well-coated with oil. Pour in chicken broth and paprika; bring to a gentle boil.
- Reduce heat to low, cover skillet, and simmer for about 20 minutes or until rice is cooked through. Fluff with a fork before serving.
- Garnish with fresh parsley or cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg