No More Stressing About What to Cook Tonight
This one-skillet chicken and vegetable dish is perfect for busy weeknights, combining lean protein, veggies, and rice into a delicious and nutritious meal.
Ingredients
Main ingredients
- 1 pound chicken breasts Use fresh chicken for best results.
- 2 cups mixed vegetables (carrots, broccoli, bell peppers) Chop into bite-sized pieces.
- 1 cup rice Any long-grain rice can work.
- 2 cups chicken broth Can swap with vegetable broth if desired.
- 2 tablespoons soy sauce For flavoring.
- 1 tablespoon olive oil For cooking the chicken.
- 1 teaspoon garlic powder Can use fresh garlic if preferred.
- 1 teaspoon onion powder Adjust seasoning to taste.
- Salt and pepper to taste Use as needed.
- Fresh herbs (like parsley or cilantro) For garnish.
Instructions
Preparation
- Start by chopping your mixed vegetables into bite-sized pieces. If you’re using fresh vegetables, wash and dry them well.
Cooking the chicken
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
- Add the chicken to the skillet and cook for about 6-7 minutes on each side until the chicken is cooked through and no longer pink in the center.
- Remove the chicken from the skillet and let it rest before slicing it into strips.
Sautéing the vegetables
- In the same skillet, add the mixed vegetables. Sauté them for about 5 minutes until they are tender but still crisp, stirring frequently to prevent burning.
Cooking the rice
- In a separate pot, bring the chicken broth to a boil. Add the rice, cover, and reduce the heat to low. Let it simmer for about 15 minutes, or until all the liquid is absorbed.
Combining everything
- Once the rice is done cooking, fluff it with a fork. Then, add the sautéed vegetables and sliced chicken to the rice.
- Drizzle the soy sauce over the top and mix everything together gently.
Serving
- Plate your dish, garnish it with fresh herbs, and enjoy your no-stress dinner!
Notes
This dish can stand alone, but you can also enhance your meal with sides like a fresh salad, steamed dumplings, or a light soup. Allow leftovers to cool and store in an airtight container in the fridge for 3-4 days or freeze for up to three months.