Description
A quick and flavorful chicken and rice dish perfect for busy weeknights, loaded with vegetables and nutrients.
Ingredients
Scale
- 1 cup of rice
- 2 cups of water or broth
- 1 pound of chicken breast, diced
- 1 bell pepper, chopped
- 1 small onion, chopped
- 2 tablespoons of soy sauce
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Optional: vegetables like broccoli, carrots, or snap peas
- Optional: herbs like parsley or cilantro for garnish
Instructions
- Prepare the Rice: In a medium pot, combine the rice and water (or broth). Bring to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Cook the Chicken: While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
- Add Vegetables: Add the chopped onion and bell pepper to the skillet. You can also add other vegetables if you like. Stir everything together and cook for another 3-5 minutes until the vegetables are tender.
- Stir in Soy Sauce: Pour the soy sauce over the chicken and vegetables. Stir well to coat everything in the sauce. Let it cook for another minute.
- Serve: Fluff the cooked rice with a fork and serve it on plates. Top with the chicken and vegetable mixture. Optionally, garnish with fresh herbs for extra flavor.
Notes
Make sure not to overcook the chicken to keep it tender. Adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg