Description
A delicious one-pan chicken and rice dish that’s easy to make and packed with flavor.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup long-grain rice (jasmine or basmati)
- 1 medium yellow onion, diced
- 2–3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 3 tbsp low-sodium soy sauce
- Juice of 1 lemon
- 1 tsp cumin
- 1 tsp smoked paprika
Instructions
- Prepare all ingredients by washing and chopping fresh items.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then sear for 6-7 minutes on each side until golden brown.
- Remove the chicken and lower the heat. Sauté diced onions and minced garlic in the same skillet until translucent (about 3-4 minutes).
- Stir in rice for about one minute to absorb flavors.
- Add chicken broth; nestle the seared chicken back in, cover, and cook on low for about 20 minutes until the rice absorbs all liquid.
- Combine soy sauce, lemon juice, cumin, and paprika in a bowl; drizzle over the dish before serving.
Notes
- For best results, let the chicken rest before slicing to keep it juicy.
- Feel free to add vegetables like peas or bell peppers for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg