Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 2 ½ cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup diced bell peppers (any color)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by gathering all your ingredients and prepping the vegetables and chicken to ensure a smooth cooking process.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and paprika, then sear each side for about 4-5 minutes until golden brown. Remove from the skillet and set aside.
- In the same skillet, add chopped onion and bell peppers. Cook for 3-4 minutes until softened, then add minced garlic and cook for another 30 seconds until fragrant.
- Stir in the rice, coating it with the aromatic mixture. Pour in the chicken broth, then return the chicken to the skillet. Cover with a lid and reduce heat to low. Let simmer for about 20 minutes until the rice is tender and the chicken is cooked through.
- Remove from heat, garnish with fresh parsley, and serve hot. Pair with healthy greens or a simple salad for a complete meal.
Notes
- If you prefer a spicier dish, add a pinch of cayenne pepper or hot sauce during seasoning.
- For a vegetarian version, replace chicken with tofu or extra vegetables.
- This dish can be customized with your favorite herbs and vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking & Searing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 440 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg