Description
A quick and easy one-pan chicken and rice bowl recipe. It’s high in protein and ready in 30 minutes.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup mixed vegetables (broccoli, carrots, peas)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional toppings: soy sauce, sesame seeds, green onions
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet, combine rice, chicken broth, mixed vegetables, olive oil, garlic powder, salt, and pepper.
- Add chicken pieces to the skillet and stir to combine.
- Bring the mixture to a simmer on the stovetop.
- Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
- Bake for 25 minutes, or until the rice is cooked and the chicken is cooked through.
- Remove from oven and let stand for 5 minutes.
- Fluff rice with a fork and serve with desired toppings.
Notes
- For extra flavor, marinate chicken in soy sauce and ginger before cooking.
- Adjust cooking time based on your oven and the size of the chicken pieces.
- Use any vegetables you like in this recipe.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American