Brown Rice and Chicken
Discover the ultimate weeknight dinner with this hearty and wholesome Brown Rice and Chicken recipe! Packed with protein-rich chicken, nutty brown rice, and colorful, crisp vegetables like carrots and bell peppers, this dish is a nutritious and satisfying one-pan meal. Simmered in savory chicken broth and infused with garlic, onion, and a touch of soy sauce, every bite bursts with flavor. A sprinkle of paprika adds warmth, while a hint of fresh parsley brings a vibrant finish. Perfect for busy nights, this recipe comes together in under an hour and serves four delicious portions. Whether you're meal-prepping or craving a balanced, comforting dish, this Brown Rice and Chicken recipe is a go-to for healthy eating made easy.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Chicken broth
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 piece Onion, diced
- 1 piece Carrot, diced
- 1 piece Green bell pepper, diced
- 2 tablespoons Soy sauce
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Rinse the brown rice under cold water until the water runs clear, then drain well.
In a medium-sized pot, bring the 2 cups of chicken broth to a boil. Add the rinsed brown rice, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and set aside.
While the rice is cooking, season the chicken breasts on both sides with paprika, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into bite-sized pieces.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and diced onion, and sauté for 2-3 minutes until fragrant and translucent.
Add the diced carrot and green bell pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Return the sliced chicken to the skillet, along with the cooked brown rice. Pour in the soy sauce and stir well to combine everything evenly. Cook for 2-3 minutes, allowing the flavors to meld together.
Taste the dish and adjust seasoning with additional salt or black pepper if needed.
Remove from heat, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3760 mg | 163% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 12.8 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2245 mg | 48% | |
*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.
