Description
A wholesome, one-pan meal combining juicy chicken, hearty brown rice, colorful vegetables, and earthy mushrooms — packed with flavor, nutrition, and comfort.
Ingredients
- Boneless Skinless Chicken Thighs: 1 pound, cut into bite-sized pieces
- Cooked Brown Rice: 2 cups
- Olive Oil: 2 tablespoons
- Garlic: 3 cloves, minced
- Yellow Onion: 1 medium, diced
- Mushrooms: 1 cup, sliced
- Carrots: 1 cup, thinly sliced
- Bell Pepper: 1 large, chopped
- Broccoli Florets: 1 cup
- Low-Sodium Soy Sauce: 2 tablespoons
- Chicken Broth: ½ cup
- Salt and Black Pepper: to taste
- Fresh Parsley or Green Onion: ¼ cup, chopped
Instructions
- Preheat Your Equipment: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
- Combine Ingredients: Add the chicken, season with salt and pepper, and cook until golden and cooked through (about 6–7 minutes). Remove and set aside.
- Prepare Your Cooking Vessel: In the same skillet, add the remaining oil. Sauté garlic and onion until translucent, then add mushrooms and cook until browned and tender.
- Assemble the Dish: Toss in carrots, bell pepper, and broccoli. Sauté for 3–4 minutes until just tender.
- Cook to Perfection: Add the cooked chicken back to the pan, followed by rice, soy sauce, and broth. Stir well and cook for 5 minutes until everything is heated through and flavors meld.
- Finishing Touches: Taste and adjust seasoning. Add a splash more soy sauce or broth if needed.
- Serve and Enjoy: Garnish with chopped parsley or green onion. Serve warm and savor every bite.
Notes
- Use cold rice to prevent clumping and achieve better texture.
- Brown the mushrooms separately for maximum flavor.
- Add a splash of sesame oil at the end for a nutty finish.
- Adjust veggies based on seasonality and availability.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg