Chicken and Brown Rice Medley
Packed with wholesome flavors and vibrant nutrients, this Chicken and Brown Rice Medley is the perfect one-pot meal for busy weeknights or cozy family dinners. Juicy, seared chicken breasts are nestled into a savory mix of hearty brown rice, fragrant herbs like thyme and oregano, and fresh vegetables including carrots, celery, and peas. Simmered to perfection in low-sodium chicken broth, this dish strikes a delightful balance between comfort food and a nutritious powerhouse. With minimal prep time and easy cleanup, this recipe is a fantastic choice for a healthy, satisfying meal that serves four. Finish it with a sprinkle of fresh parsley for a burst of color and flavor, and enjoy a dish that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup brown rice
- 2 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 2 pieces garlic cloves, minced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the brown rice under cold water and set aside.
Season the chicken breasts with a sprinkle of salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the chicken breasts and sear for 3-4 minutes per side, until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining olive oil. Sauté the diced onion, carrot, and celery for 5-6 minutes, until softened.
Add the garlic, thyme, and oregano to the skillet. Stir for 1 minute until fragrant.
Pour the chicken broth into the skillet and bring it to a boil. Stir in the rinsed brown rice.
Place the seared chicken breasts back into the skillet, nestling them into the rice mixture.
Reduce the heat to low, cover the skillet with a lid, and let it simmer for 35 minutes, or until the rice is tender and has absorbed most of the broth.
During the last 5 minutes of cooking, sprinkle the frozen peas evenly over the rice and chicken. Cover again and let the peas cook through.
Remove the skillet from the heat and let it rest, covered, for 5 minutes.
Garnish with fresh parsley before serving. Taste and adjust seasoning with additional salt and black pepper if needed.
Serve warm and enjoy your Chicken and Brown Rice Medley!
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 23.2 g | ||
| Protein | 129.8 g | 260% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2391 mg | 51% | |
*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.
