Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 medium diced onion
- 2 minced garlic cloves
- Optional: bell peppers or peas for added nutrition
- Spices: paprika and thyme
Instructions
- Gather all ingredients to streamline cooking.
- Heat oil in a large pan over medium heat. Season chicken with salt and pepper, sear for about 5 minutes on each side until golden brown, then remove from the pan.
- In the same pan, sauté diced onion and minced garlic until fragrant, about 3 minutes.
- Stir in rice and toast for 1-2 minutes.
- Add chicken broth while scraping up any bits stuck to the pan; bring to a gentle boil.
- Return chicken to the skillet with optional vegetables. Cover tightly and simmer on low for 20-25 minutes until cooked through.
- Let sit covered for an additional 5 minutes before fluffing with a fork and serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Various
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 75mg