A Meal in One
Satisfy your craving for a hearty, wholesome dinner with "A Meal in One," a flavorful one-pot recipe that combines tender seared chicken thighs, aromatic basmati rice, and a medley of vibrant vegetables. This easy yet impressive dish comes together in just one skillet, making cleanup a breeze. Simmered in savory chicken broth and juicy canned tomatoes, the rice absorbs bold flavors enhanced by smoky paprika and earthy oregano. With just 20 minutes of prep time, this family-friendly meal is packed with nutrients from bell peppers, carrots, and zucchini, offering a comforting balance of protein, grains, and veggies in every bite. Perfect for busy weeknights or casual gatherings, it's an effortlessly delicious solution when you're in need of a "complete meal in one pot."
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large bell pepper, diced
- 2 medium carrot, sliced
- 1 medium zucchini, sliced
- 1 cup uncooked basmati rice
- 2 cups chicken broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and black pepper on both sides.
Add the chicken thighs to the skillet and sear each side for 4-5 minutes, or until golden brown. Remove the chicken and set it aside.
In the same skillet, add diced onion and garlic. Sauté for 2-3 minutes until fragrant and soft.
Add the diced bell pepper, sliced carrots, and sliced zucchini. Cook for an additional 5 minutes, stirring occasionally.
Stir in the uncooked basmati rice, ensuring it is evenly mixed with the vegetables.
Pour in the chicken broth and canned diced tomatoes (with their juices). Stir to combine.
Add the paprika, dried oregano, salt, and black pepper. Mix well.
Return the seared chicken thighs to the skillet, nestling them into the rice and vegetable mixture.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for 25-30 minutes, or until the rice is tender and the chicken is fully cooked through.
Check occasionally to ensure the liquid hasn’t evaporated too quickly. Add a splash of water or broth if needed.
Once cooked, remove the skillet from heat and let it rest, covered, for 5 minutes.
Fluff the rice gently with a fork, and garnish with chopped fresh parsley if desired.
Serve warm and enjoy your complete 'Meal in One'!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.8 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1019 mg | 22% | |
*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.
