A Quick Chicken and Rice Meal for Busy Nights

When your schedule is packed but you still crave a hearty and comforting dinner, this Quick Chicken and Rice Meal for Busy Nights has you covered. This one-pan recipe combines tender, golden-seared chicken breasts with fluffy, garlic-infused rice cooked to perfection in savory chicken broth. A vibrant mix of frozen peas and carrots adds a pop of color and nutrition, while a splash of fresh lemon juice and a sprinkle of parsley elevate the flavors with a refreshing zest. Ready in just 35 minutes, this easy and wholesome dish is perfect for weeknight dinners, bringing restaurant-quality flavor straight to your table. Plus, with minimal cleanup and simple pantry staples, it’s a stress-free solution for busy families on the go!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon paprika
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 pieces garlic cloves, minced
• 1 cup frozen peas and carrots mix
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Season the chicken breasts on both sides with salt, black pepper, garlic powder, onion powder, and paprika.

Step 2

Heat the olive oil in a large skillet or sauté pan over medium-high heat.

Step 3

Add the seasoned chicken breasts to the pan and sear for 2-3 minutes on each side until golden brown. Remove the chicken from the pan and set aside (it will finish cooking later).

Step 4

In the same pan, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.

Step 5

Add the uncooked rice to the pan and stir to coat the grains in the oil and garlic.

Step 6

Pour in the chicken broth and stir. Bring the mixture to a gentle boil.

Step 7

Nestle the seared chicken breasts back into the pan on top of the rice.

Step 8

Cover the pan with a lid, reduce the heat to low, and simmer for 18-20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).

Step 9

In the last 5 minutes of cooking, sprinkle the frozen peas and carrots over the rice. Replace the lid and allow them to steam.

Step 10

Once done, remove the pan from the heat. Squeeze lemon juice over the dish and sprinkle with chopped parsley for freshness.

Step 11

Serve hot and enjoy your quick and delicious chicken and rice meal!

Nutrition Facts

Serving size	739.6 grams (739.6g)

Amount per serving	% Daily Value*
Calories	1004

Total Fat 37.90g	49%
Saturated Fat 6.70g	34%
Polyunsaturated Fat 3.80g
Cholesterol 206mg	69%
Sodium 3298mg	143%
Total Carbohydrate 84.50g	31%
Dietary Fiber 10.10g	36%
Total Sugars 11.30g
Protein 81.20g	162%

Vitamin D 0IU	0%
Calcium 138mg	11%
Iron 8mg	43%
Potassium 1327mg	28%

*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: 34.0%

Protein: 32.4%

Carbs: 33.7%