Dairy-Free Savory Rice with Vegetables and Chicken
Elevate your weeknight dinners with this Dairy-Free Savory Rice with Vegetables and Chicken—an irresistible, one-pan wonder bursting with flavor and wholesome goodness! Perfectly seasoned bite-sized pieces of chicken join a colorful medley of sautéed vegetables and fluffy long-grain rice, all simmered together in a fragrant mix of chicken broth, soy sauce, and aromatic herbs like thyme and oregano. This easy-to-make dish is not only dairy-free but also packed with nutrients, thanks to fresh ingredients like carrots, zucchini, broccoli, and bell peppers. With a prep time under 20 minutes and minimal cleanup, it's ideal for busy families or meal preppers seeking a hearty yet healthy meal. Serve this warm, herb-infused rice dish garnished with fresh parsley for a vibrant finish that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1.5 cups broccoli florets
- 1.5 cups long-grain rice
- 3 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken breasts into bite-sized pieces and season them with salt and black pepper.
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until they are browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of olive oil. Add the diced onion and sauté for 3 minutes until translucent.
Add the minced garlic, carrots, red bell pepper, zucchini, and broccoli florets to the pan. Stir and cook the vegetables for about 5 minutes until slightly tender.
Stir in the rice and cook for 2 minutes, allowing the rice to absorb the flavors of the sautéed vegetables.
Add the chicken broth, soy sauce, dried thyme, and dried oregano to the pan. Stir everything well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Return the cooked chicken to the pan and gently mix it with the rice and vegetables.
Taste and adjust seasoning if needed, adding more salt or pepper to preference.
Garnish with fresh chopped parsley before serving warm.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5593 mg | 243% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 22.6 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3180 mg | 68% | |
*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.
