One Pan Chicken And Brown Rice With Vegetables
One Pan Chicken And Brown Rice With Vegetables - simple and effortless meal, made on the stove top in just one pan. Loaded with flavor.
Servings: 4
Ingredients
- 2 (6-8 oz) boneless skinless chicken breasts, each one cut into 3 pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp dried parsley
- 3 tbsp vegetable oil divided
For the rice:
- 1 shallot , chopped (can substitute with red or yellow onion)
- 1 garlic clove , pressed
- 8 oz sliced mushrooms (of your choice)
- 1 cup fast cooking brown rice (I use Trader Joe's brand)
- 2 1/2 cups chicken broth
- salt and pepper to taste to season the rice
- 1 cup frozen peas , thawed
- parsley for garnishing
Instructions
- Season chicken with salt, pepper, garlic powder, paprika and dried parsley.
- Heat 2 tbsp vegetable oil in a skillet over medium heat.
- Cook chicken for 3-4 minutes per side, until no longer pink and almost cooked through.
- Transfer to a plate.
- Add 1 more tbsp vegetable oil to the pan and add shallot, mushrooms and garlic. cook for 3-4 minutes, until half of the liquid released from the mushrooms, has evaporated.
- Add rice and chicken stock. Bring to a boil, then reduce heat to medium-low and cover. Simmer for 10-12 minutes, until most of the liquid had been absorbed.
- Stir in peas. Add chicken. Cover and cook for 4-5 more minutes on medium-low, making sure the chicken is fully cooked.
- Serve warm.
Nutrition
Calories: 444kcal | Carbohydrates: 45g | Protein: 32g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 967mg | Potassium: 954mg | Fiber: 4g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 28.1mg | Calcium: 39mg | Iron: 2.5mg