One-Pan Chicken & Veggie Rice
The best chicken, veggie, and rice dinner made in 15 minutes for a simple, flavorful chicken dinner and great for busy weeknights.
Servings: 4
Equipment
Ingredients
- 1 cup uncooked instant rice such as Minute Rice
- 1 cup chicken broth
- 2 tsp olive oil
- 1 cup frozen mixed vegetables any vegetables will work
- 1 small yellow onion diced
- 12 oz cooked chicken canned, rotisserie, or any type of bagged pre-cooked
- 1 tsp Italian seasoning
- ½ tsp salt
- Dash of black pepper
Instructions
Cook the Rice
- Prepare the rice using chicken broth instead of water, following the instructions on the package in a large pot.
Sauté the Veggies
- While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and frozen vegetables. Sauté for 2-3 minutes, or until just tender.
Add the Chicken & Seasoning
- Stir in the cooked chicken, Italian seasoning, salt, and a dash of pepper. Cook for 4–5 minutes, uncovered, until everything is heated through.
Combine & Serve
- Add the cooked rice to the skillet and stir with a spatula to combine. Cook for another 1-2 minutes, then serve warm.
Nutrition
Calories: 282kcal | Carbohydrates: 26g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 597mg | Potassium: 340mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2355IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 3mg