One-Pan Saffron Chicken and Rice with Peppers and Peas

This is an example of a meal that Solin would create to include in your personalized meal plan.

One-Pan Saffron Chicken and Rice with Peppers and Peas

YOUR SOLIN GENERATED RECIPE

One-Pan Saffron Chicken and Rice with Peppers and Peas

Savor the warm, aromatic flavors of saffron-infused chicken and rice, beautifully accented with sweet red bell peppers and tender peas. This one-pan dish offers a comforting medley of textures and vibrant hues, perfect for a nourishing dinner that satisfies both taste and nutritional goals.

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NUTRITION

486kcal
Protein
40g
Fat
8.8g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup dry Basmati Rice (60g)

1/2 medium Red Bell Pepper (75g)

1/4 cup Frozen Green Peas (34g)

1/4 medium Onion (30g)

1 Garlic Clove

1 cup Low-Sodium Chicken Broth (240g)

1 tsp Olive Oil (4.5g)

Pinch of Saffron Threads

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PREPARATION

  • 1

    Heat a large, deep skillet or a sauté pan over medium heat and add the olive oil.

  • 2

    Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 2 minutes.

  • 3

    Stir in the sliced red bell pepper and let cook for another 2 minutes.

  • 4

    Push the vegetables to the side of the pan and add the chicken breast, searing for 2-3 minutes per side until lightly browned.

  • 5

    Add the dry basmati rice to the pan, stirring briefly to coat the rice in the oil and flavors.

  • 6

    Sprinkle in the saffron threads and pour in the chicken broth, stirring to combine.

  • 7

    Bring the mixture to a simmer, then cover the pan and allow it to cook on low heat for about 15-18 minutes, or until the rice is tender and the chicken is cooked through.

  • 8

    In the last 3 minutes of cooking, stir in the frozen peas and let them heat through.

  • 9

    Once done, fluff the rice gently, slice the chicken if desired, and serve warm, enjoying the harmonious blend of saffron aroma, savory chicken, and vibrant vegetables.

One-Pan Saffron Chicken and Rice with Peppers and Peas

This is an example of a meal that Solin would create to include in your personalized meal plan.

One-Pan Saffron Chicken and Rice with Peppers and Peas

YOUR SOLIN GENERATED RECIPE

One-Pan Saffron Chicken and Rice with Peppers and Peas

Savor the warm, aromatic flavors of saffron-infused chicken and rice, beautifully accented with sweet red bell peppers and tender peas. This one-pan dish offers a comforting medley of textures and vibrant hues, perfect for a nourishing dinner that satisfies both taste and nutritional goals.

NUTRITION

486kcal
Protein
40g
Fat
8.8g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup dry Basmati Rice (60g)

1/2 medium Red Bell Pepper (75g)

1/4 cup Frozen Green Peas (34g)

1/4 medium Onion (30g)

1 Garlic Clove

1 cup Low-Sodium Chicken Broth (240g)

1 tsp Olive Oil (4.5g)

Pinch of Saffron Threads

PREPARATION

  • 1

    Heat a large, deep skillet or a sauté pan over medium heat and add the olive oil.

  • 2

    Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 2 minutes.

  • 3

    Stir in the sliced red bell pepper and let cook for another 2 minutes.

  • 4

    Push the vegetables to the side of the pan and add the chicken breast, searing for 2-3 minutes per side until lightly browned.

  • 5

    Add the dry basmati rice to the pan, stirring briefly to coat the rice in the oil and flavors.

  • 6

    Sprinkle in the saffron threads and pour in the chicken broth, stirring to combine.

  • 7

    Bring the mixture to a simmer, then cover the pan and allow it to cook on low heat for about 15-18 minutes, or until the rice is tender and the chicken is cooked through.

  • 8

    In the last 3 minutes of cooking, stir in the frozen peas and let them heat through.

  • 9

    Once done, fluff the rice gently, slice the chicken if desired, and serve warm, enjoying the harmonious blend of saffron aroma, savory chicken, and vibrant vegetables.