Brown Rice and Chicken

Discover the ultimate weeknight dinner with this hearty and wholesome Brown Rice and Chicken recipe! Packed with protein-rich chicken, nutty brown rice, and colorful, crisp vegetables like carrots and bell peppers, this dish is a nutritious and satisfying one-pan meal. Simmered in savory chicken broth and infused with garlic, onion, and a touch of soy sauce, every bite bursts with flavor. A sprinkle of paprika adds warmth, while a hint of fresh parsley brings a vibrant finish. Perfect for busy nights, this recipe comes together in under an hour and serves four delicious portions. Whether you're meal-prepping or craving a balanced, comforting dish, this Brown Rice and Chicken recipe is a go-to for healthy eating made easy.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 pieces Boneless, skinless chicken breasts
• 2 cups Chicken broth
• 2 tablespoons Olive oil
• 2 pieces Garlic cloves, minced
• 1 piece Onion, diced
• 1 piece Carrot, diced
• 1 piece Green bell pepper, diced
• 2 tablespoons Soy sauce
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear, then drain well.

Step 2

In a medium-sized pot, bring the 2 cups of chicken broth to a boil. Add the rinsed brown rice, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and set aside.

Step 3

While the rice is cooking, season the chicken breasts on both sides with paprika, salt, and black pepper.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into bite-sized pieces.

Step 5

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and diced onion, and sauté for 2-3 minutes until fragrant and translucent.

Step 6

Add the diced carrot and green bell pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender-crisp.

Step 7

Return the sliced chicken to the skillet, along with the cooked brown rice. Pour in the soy sauce and stir well to combine everything evenly. Cook for 2-3 minutes, allowing the flavors to meld together.

Step 8

Taste the dish and adjust seasoning with additional salt or black pepper if needed.

Step 9

Remove from heat, garnish with fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	1418 grams (1418.0g)

Amount per serving	% Daily Value*
Calories	1214

Total Fat 43.30g	56%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 2.70g
Cholesterol 296mg	99%
Sodium 3760mg	163%
Total Carbohydrate 75.60g	27%
Dietary Fiber 11.20g	40%
Total Sugars 12.80g
Protein 126.60g	253%

Vitamin D 4IU	18%
Calcium 200mg	15%
Iron 8mg	47%
Potassium 2245mg	48%

*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: 32.5%

Protein: 42.3%

Carbs: 25.2%