Soy-Free Savory Rice with Vegetables and Chicken
Elevate your weeknight dinners with this flavorful Soy-Free Savory Rice with Vegetables and Chicken! This hearty one-pan meal combines tender, golden-brown chicken, aromatic basmati rice, and a colorful medley of carrots, red bell peppers, peas, and fresh parsley, all simmered perfectly in rich chicken broth. Enhanced with simple yet powerful seasonings like garlic powder, onion powder, and a splash of fresh lemon juice, this dish is a wholesome, balanced option for soy-free diets. Ready in just 45 minutes, it’s an easy, comforting recipe perfect for families or meal prep. Serve it hot with an extra sprinkle of parsley for a vibrant, satisfying finish!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1.5 cups Uncooked basmati rice
- 3 cups Chicken broth
- 1 Medium carrot, diced
- 1 Red bell pepper, diced
- 0.75 cup Frozen peas
- 1 Small onion, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh lemon juice
Instructions
Begin by cutting the chicken breast into bite-sized pieces and season with salt, black pepper, garlic powder, and onion powder.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until it becomes translucent, approximately 3-4 minutes.
Add the diced carrot and red bell pepper to the onions and continue to cook for an additional 4 minutes, stirring occasionally.
Add the uncooked basmati rice to the skillet and stir well to coat the rice with the vegetable mixture.
Pour the chicken broth into the skillet and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes.
After 15 minutes, remove the lid and sprinkle the frozen peas and cooked chicken over the top of the rice. Cover and cook for an additional 5 minutes or until the rice is tender and the peas are heated through.
Once cooked, remove from heat. Stir in the fresh lemon juice and chopped parsley for added flavor.
Serve the savory rice hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4426 mg | 192% | |
| Total Carbohydrate | 277.6 g | 101% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 21.4 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 288 mg | 22% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3147 mg | 67% | |
*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.
