Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 cup chopped fresh vegetables (carrots, bell peppers)
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
Instructions
- Chop the vegetables into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Add onions and garlic; cook until fragrant (about 3 minutes).
- Add chicken breasts to the skillet; sear each side for about 5 minutes until golden brown.
- Stir in rice and chicken broth, ensuring even distribution.
- Mix in chopped vegetables and spices. Cover with a lid.
- Reduce heat to low; simmer for 20-25 minutes until rice is fluffy and chicken is cooked through to an internal temperature of 165°F (75°C).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Various
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg