Chicken, Rice, and Vegetable Skillet
User Reviews
4.5
Chicken, Rice, and Vegetable Skillet
Description
This skillet recipe starts by sautéing onions in olive oil until translucent, then adding diced red bell peppers and bite-sized chicken breast pieces to cook through. Garlic is added briefly to build flavor. Pre-cooked rice and broccoli florets join along with a small amount of water and spices including paprika, cardamom, kosher salt, and freshly ground black pepper. The mixture is covered and cooked until the broccoli reaches a crisp-tender texture.
For additional richness, shredded cheese is stirred in until melted and evenly distributed. The dish is topped with sliced green onions providing a fresh note and mild sharpness. The combination yields a balanced plate with layers of savory spices complementing the juicy chicken, aromatic vegetables, and soft rice.
This one-skillet meal serves well as a weeknight dinner with minimal cleanup. Leftovers can be stored in the refrigerator for up to five days or frozen for up to three months, making it convenient for meal planning and batch cooking.
Ingredients
- 3 tablespoons olive oil
- 1 onion diced small, large sweet Vidalia
- 1 red bell pepper diced small, medium
- 1 pound chicken breast diced into bite-sized pieces, boneless, skinless
- 3 cloves garlic finely minced or pressed
- 4 cups rice to save time use two 8.5-ounce packets precooked rice; I used Jasmine Ready Rice, cooked
- 3 cups broccoli florets
- ¼ cup water
- 1 teaspoon paprika
- 1 teaspoon cardamom
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 1 cup cheese optional, shredded
- 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
- Store leftovers in an airtight container in the refrigerator for up to five days.
- The cooked dish freezes well for up to three months; thaw thoroughly before reheating.
- Pre-cooked rice shortens cooking time and achieves consistent texture when combined with the other ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 683kcal | 34% |
| Carbohydrates | 64g | 21% |
| Protein | 50g | 100% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 124mg | 41% |
| Sodium | 857mg | 36% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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