Name: Chicken and rice skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup jasmine rice; 2 tsp extra virgin olive oil; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1/2 cup reduced-sodium chicken broth; 1/4 cup frozen green peas; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

468 calories

Protein: 46g; 39% of calories
Carbs: 43g; 36% of calories
Fat: 13g; 25% of calories

Instructions

Prep 10 min · Cook 25 min

Heat the oil in the skillet over medium-high heat. Add the chicken pieces seasoned with half the salt and half the pepper. Cook for 4 minutes, flipping once halfway, until browned. Remove the chicken to a plate.
Reduce the heat to medium. Add the onion and cook for 3 minutes until softened. Stir in the garlic and rice, and cook for 1 minute until the rice is fragrant and lightly toasted.
Pour in the chicken broth and the remaining salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
Add the frozen peas and the browned chicken back to the skillet. Cover and cook for 5 minutes more until the rice is tender and the chicken is fully cooked. Remove from heat and let rest, covered, for 5 minutes. Done when opaque in the center, 165°F.
Fluff the rice with a fork, stir in the parsley, and transfer to a plate.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes