A Meal in One

Satisfy your craving for a hearty, wholesome dinner with "A Meal in One," a flavorful one-pot recipe that combines tender seared chicken thighs, aromatic basmati rice, and a medley of vibrant vegetables. This easy yet impressive dish comes together in just one skillet, making cleanup a breeze. Simmered in savory chicken broth and juicy canned tomatoes, the rice absorbs bold flavors enhanced by smoky paprika and earthy oregano. With just 20 minutes of prep time, this family-friendly meal is packed with nutrients from bell peppers, carrots, and zucchini, offering a comforting balance of protein, grains, and veggies in every bite. Perfect for busy weeknights or casual gatherings, it's an effortlessly delicious solution when you're in need of a "complete meal in one pot."

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 large bell pepper, diced
• 2 medium carrot, sliced
• 1 medium zucchini, sliced
• 1 cup uncooked basmati rice
• 2 cups chicken broth
• 1 14-ounce can canned diced tomatoes
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.

Step 2

Season the chicken thighs with a pinch of salt and black pepper on both sides.

Step 3

Add the chicken thighs to the skillet and sear each side for 4-5 minutes, or until golden brown. Remove the chicken and set it aside.

Step 4

In the same skillet, add diced onion and garlic. Sauté for 2-3 minutes until fragrant and soft.

Step 5

Add the diced bell pepper, sliced carrots, and sliced zucchini. Cook for an additional 5 minutes, stirring occasionally.

Step 6

Stir in the uncooked basmati rice, ensuring it is evenly mixed with the vegetables.

Step 7

Pour in the chicken broth and canned diced tomatoes (with their juices). Stir to combine.

Step 8

Add the paprika, dried oregano, salt, and black pepper. Mix well.

Step 9

Return the seared chicken thighs to the skillet, nestling them into the rice and vegetable mixture.

Step 10

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for 25-30 minutes, or until the rice is tender and the chicken is fully cooked through.

Step 11

Check occasionally to ensure the liquid hasn’t evaporated too quickly. Add a splash of water or broth if needed.

Step 12

Once cooked, remove the skillet from heat and let it rest, covered, for 5 minutes.

Step 13

Fluff the rice gently with a fork, and garnish with chopped fresh parsley if desired.

Step 14

Serve warm and enjoy your complete 'Meal in One'!

Nutrition Facts

Serving size	1931.6 grams (1931.6g)

Amount per serving	% Daily Value*
Calories	2168

Total Fat 86.80g	111%
Saturated Fat 19.80g	99%
Polyunsaturated Fat 6.10g
Cholesterol 508mg	169%
Sodium 2075mg	90%
Total Carbohydrate 201.30g	73%
Dietary Fiber 18.80g	67%
Total Sugars 26.60g
Protein 134.00g	268%

Vitamin D 28IU	140%
Calcium 392mg	30%
Iron 14mg	75%
Potassium 3537mg	75%

*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.

Source of Calories

Fat: 36.8%

Protein: 25.3%

Carbs: 37.9%