1 2 3 Chicken Vegetable Rice
Fast, flavorful, and perfect for busy weeknights, the "1 2 3 Chicken Vegetable Rice" is a one-pan wonder that combines tender marinated chicken, vibrant vegetables, and fragrant jasmine rice for a wholesome and satisfying meal. This easy and versatile recipe features classic pantry staples like soy sauce, garlic, and chicken broth, while fresh additions like bell peppers, carrots, and green onions elevate its flavor and texture. Toasting the rice with sautéed vegetables infuses it with extra depth, and the whole dish comes together in just 40 minutes. Whether you're feeding a family or meal prepping for the week, this vibrant chicken and rice dish is as nutritious as it is delicious. Serve it piping hot and watch it disappear from plates in no time! Keywords: chicken vegetable rice, one-pan meal, quick dinner recipe, easy chicken rice dish, healthy weeknight dinner.
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Recipe Information
Ingredients
- 1 pound chicken breast, diced
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 0.5 cup fresh or frozen peas
- 1 cup white or jasmine rice
- 2 cups chicken broth
- 2 green onions, sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, combine the diced chicken with 1 tablespoon of soy sauce. Mix well and set aside to marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and fully cooked. Remove the chicken and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic, diced carrot, and bell pepper. Sauté for 3-4 minutes until the vegetables begin to soften.
Stir in the uncooked rice and combine well with the vegetables to lightly toast the grains, about 1 minute.
Pour in the chicken broth and add the remaining 1 tablespoon of soy sauce, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 15 minutes, or until the rice is tender and has absorbed the liquid.
Once the rice is cooked, return the cooked chicken to the skillet along with the peas. Stir to incorporate and heat through for 2-3 minutes.
Finish by garnishing with sliced green onions and serve hot.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 3791 mg | 165% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 15.3 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 209 mg | 16% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2697 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
