Ingredients
Scale
- 1 lb (450g) Chicken Breast, diced into bite-sized pieces
- 1.5 cups Long-grain White Rice, rinsed
- 3 cups Chicken Broth (or water with bouillon)
- 2 cups Frozen Mixed Vegetables (peas, carrots, corn)
- 1 tbsp Olive Oil or Vegetable Oil
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Onion Powder
- Salt and Black Pepper to taste
Instructions
- Start by dicing your chicken breasts into uniform half-inch cubes to ensure even cooking. Place the chicken in a bowl and toss it with the garlic powder, paprika, onion powder, salt, and pepper. While the chicken marinates for a few minutes, rinse your white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy during the cooking process.
- Heat the oil in a large skillet or pot over medium-high heat. Add the seasoned chicken pieces and cook for 4–5 minutes until they are golden brown on all sides. You do not need to cook them all the way through yet. Pour in the rinsed rice and stir it for one minute to toast the grains. Add the chicken broth and the frozen vegetables. Bring the liquid to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15 to 18 minutes, or until the liquid is fully absorbed and the rice is tender.
- Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the steam to finish the rice. Fluff the mixture with a fork to combine the chicken and vegetables evenly. Divide the contents into four equal meal prep containers. Let the food cool completely before snapping on the lids and placing them in the refrigerator.
- Cook Time: 30 minutes