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One-Pot Chicken and Rice

A wholesome and nourishing dish combining chicken, fiber-filled vegetables, and rice, perfect for meal prep and weight loss.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Skinless Chicken Thighs High in protein and flavorful.
  • 1 cup Rice Use white or brown rice; brown has more fiber.
  • 4 cups Chicken Broth Opt for low-sodium broth.
  • 1 medium Onion Chopped.
  • 2 cloves Garlic Minced.
  • 2 medium Carrots Chopped.
  • 1 cup Peas Fresh or frozen.
  • 1 tablespoon Olive Oil For sautéing.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
  • 1 teaspoon Paprika For flavor.

Method
 

Preparation
  1. In a large pot, heat a tablespoon of olive oil over medium heat.
  2. Add the chopped onion and minced garlic to the pot. Sauté for about 3-5 minutes until the onion is soft.
  3. Season the skinless chicken thighs with salt, pepper, and paprika. Add the chicken thighs to the pot, browning them on both sides.
  4. Stir in the rice, chicken broth, chopped carrots, and peas. Combine well.
Cooking
  1. Bring the mixture to a boil. Once boiling, reduce the heat, cover, and let it simmer for 20 minutes.
  2. Once the rice is cooked and the chicken is tender, fluff the rice with a fork.
Serving
  1. Serve warm and enjoy.

Notes

Great for meal prep, store leftovers in the fridge for up to five days. Add vegetables like bell peppers or zucchini for variation. Can substitute chicken for turkey or tofu for a plant-based option.