Chicken and Rice Primavera
Elevate weeknight dinners with this vibrant and satisfying Chicken and Rice Primavera! This one-skillet recipe features juicy, golden-browned chicken breast paired with fluffy, perfectly seasoned rice, and a medley of colorful vegetables like cherry tomatoes, zucchini, yellow bell pepper, and sweet peas. Toasted long-grain rice simmered in savory chicken broth creates a flavorful base, while a sprinkle of Parmesan cheese adds a creamy, indulgent touch. Finished with a burst of fresh parsley, this wholesome dish is as beautiful as it is delicious. Ready in just 50 minutes, with minimal prep and cleanup, it's the ultimate easy dinner recipe for busy families. Serve it warm and watch as this quick and healthy chicken and rice recipe becomes an instant favorite.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound total) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 medium (about 1 cup) white onion, finely chopped
- 3 garlic cloves, minced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 medium (about 1 cup) zucchini, diced
- 1 medium yellow bell pepper, diced
- 0.75 cup frozen peas
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside. Once slightly cool, slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and sauté the chopped onion for 2-3 minutes until softened.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Stir in the uncooked rice and cook for 1-2 minutes, allowing the rice to lightly toast.
Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 12 minutes.
After 12 minutes, add the cherry tomatoes, diced zucchini, yellow bell pepper, and frozen peas to the skillet. Stir to combine.
Cover and cook for an additional 8-10 minutes until the rice is tender and the vegetables are cooked through.
Remove the skillet from heat and stir in the grated Parmesan cheese.
Top with the sliced chicken and sprinkle fresh parsley over the dish.
Serve warm and enjoy your Chicken and Rice Primavera!
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 4869 mg | 212% | |
| Total Carbohydrate | 223.5 g | 81% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 30.2 g | ||
| Protein | 333.3 g | 667% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 812 mg | 62% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4947 mg | 105% | |
*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.
