Name: Green pepper chicken skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, diced into 1-inch pieces; 1/4 cup long-grain white rice; 1/2 cup water; 1 green bell pepper, diced; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and a small pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
While the rice simmers, season the chicken pieces with half the remaining salt and half the black pepper. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 to 6 minutes. Transfer the chicken to a plate. Done when internal temperature is 165°F.
In the same skillet, add the onion and green pepper. Sauté until the onion is translucent and the peppers are slightly softened, about 4 minutes. Stir in the garlic and the remaining salt and pepper, cooking for 1 minute more until the garlic is fragrant.
Return the chicken and any collected juices to the skillet. Stir in the lemon juice and toss to warm through. Fluff the rice with a fork and spoon it onto a plate. Top the rice with the chicken and pepper mixture.

Nutrition

Ingredients

Instructions

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