healthy for your kids
and healthy for you

Chicken and veggies rice pot

A wholesome, nutritious, and hassle-free meal perfect for busy weeknights. This gluten-free dish incorporates lean protein from the chicken, fiber and vitamins from a medley of vegetables, and complex carbohydrates from brown rice. 

Ingredients

2 pce chicken (large lean chicken breasts, diced)
1 c rice (brown rice, long grain, rinsed)
2 c vegetables (mixed vegetables, fresh or frozen)
2 T olive oil
2 1⁄2 c broth (chicken broth)

Instructions

Heat the olive oil in a large pan and brown the diced chicken.

Add the rice and mixed vegetables to the pot, stirring to combine.

Pour in the chicken broth and bring to a boil.

Reduce the heat, cover the pot, and let it simmer until the rice is cooked, about 40-45 minutes.

Serve warm.

Yield
4 servings

Notes

If the liquid evaporates, add a little more chicken broth or water.

Cooked in a savory chicken broth, all the ingredients meld together for a hearty one-pot meal that's sure to be a family favorite. With a quick prep time and minimal clean-up, it's a budget-friendly, healthy option that doesn't compromise on taste or nutrition.

Variations

Decorate with fresh herbs, chopped.

To prepare this recipe with white rice, brown the chicken very well, cut the vegetables in small cubes, and add only 1 3/4 cups of chicken broth. It will need less simmering time, about 20 minutes.