Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup fresh vegetables (bell peppers, onions)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- paprika and cumin to taste
Instructions
- Chop vegetables into bite-sized pieces; set aside.
- Heat olive oil in a large skillet over medium heat. Add seasoned chicken breasts; cook until golden brown, about 5 minutes per side.
- Add minced garlic and chopped vegetables; sauté until onions are translucent (about 3 minutes).
- Stir in rinsed rice until coated with oil and flavors. Pour in chicken broth; mix well.
- Bring to a gentle boil, reduce heat to low. Cover tightly and simmer for about 20 minutes until rice is tender.
- Remove from heat; let sit covered for an additional 5 minutes before fluffing with a fork. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg