Low Fat Homemade Chicken Rice-A-Roni
Savor the comforting flavors of this Low Fat Homemade Chicken Rice-A-Roni, a lightened-up twist on the classic side dish that’s perfect as a wholesome main course or accompaniment. Made with tender morsels of skinless chicken breast, fragrant long-grain white rice, and toasted vermicelli noodles, this dish is enriched with aromatic vegetables like garlic, onion, carrot, and celery. Simmered in low-sodium chicken broth and seasoned with paprika, salt, and pepper, it’s bursting with flavor while staying mindful of your dietary goals. Ready in under an hour, this one-skillet recipe is a low-fat, family-friendly option that’s easy to prepare and even easier to love. Sprinkle with fresh parsley for a beautiful finishing touch and serve it warm for an irresistible homemade meal! Keywords: low fat, homemade chicken rice-a-roni, easy chicken and rice recipe, healthy one-pot meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound skinless boneless chicken breast
- 1 cup long grain white rice
- 0.5 cup vermicelli noodles
- 3.5 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, finely diced
- 1 medium celery stalk, finely diced
- 2 tablespoons parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Cut the chicken breast into small, bite-sized pieces.
Heat olive oil in a large skillet over medium heat.
Add the chicken pieces and cook until they are no longer pink in the middle, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the chopped onion, garlic, carrot, and celery to the skillet. Sauté for 3-4 minutes until the vegetables are softened.
Add the vermicelli noodles to the skillet and stir for 1-2 minutes until they are slightly toasted and golden brown.
Rinse the rice under cold water and drain well. Add the rice to the skillet and stir to combine with the vegetables and toasted noodles.
Pour in the chicken broth, salt, black pepper, and paprika. Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 15 minutes.
Add the cooked chicken back to the skillet, stir well, cover, and continue to cook for an additional 10 minutes, or until the rice and noodles are tender, and most of the liquid has been absorbed.
Remove the skillet from the heat and let it sit, covered, for about 5 minutes.
Sprinkle chopped parsley over the top before serving and adjust seasoning to taste if needed.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 1920 mg | 83% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 16.4 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2100 mg | 45% | |
*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.
