YOUR SOLIN GENERATED RECIPE
Budget-Friendly Chicken and Rice Skillet
Sautéed chicken breast and tender white rice are tossed with sweet peas and carrots in a savory, golden skillet for a simple, clean meal.
INGREDIENTS
5.5 oz chicken breast
0.75 cup cooked white rice
0.5 cup frozen peas and carrots
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
2 tbsp low-sodium chicken broth
PREPARATION
Dice the chicken breast into uniform, bite-sized pieces to ensure even cooking and a picky-eater friendly texture.
Heat the olive oil in a large non-stick skillet over medium-high heat until the oil is shimmering.
Add the chicken to the skillet and season with sea salt, black pepper, and garlic powder, stirring to coat every piece evenly.
Sauté the chicken for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.
Lower the heat to medium and stir in the frozen peas and carrots along with the chicken broth, scraping up any flavorful browned bits from the bottom of the pan.
Add the cooked white rice to the skillet, tossing everything together for 2-3 minutes until the rice is heated through and the vegetables are tender.
Serve immediately while warm and steaming.