Ingredients
Scale
- 2 lbs Chicken Thighs or Breasts (boneless, skinless)
- 2 cups Long-grain White Rice (uncooked)
- 1 bag (16 oz) Frozen Mixed Vegetables (peas, carrots, corn)
- 3 tbsp Olive Oil or Vegetable Oil
- 2 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Paprika
- Salt and Black Pepper to taste
- Optional: Soy sauce or Hot sauce for serving
Instructions
- Rinse the two cups of rice under cold water until the water runs clear to remove excess starch. Place the rice in a pot with four cups of water and a pinch of salt. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for 15 to 18 minutes. Once cooked, fluff the rice with a fork and set it aside to cool slightly.
- While the rice cooks, pat the chicken dry with paper towels to ensure a good sear. Cut the chicken into bite-sized cubes, roughly one inch thick. In a large bowl, toss the chicken pieces with the garlic powder, onion powder, paprika, salt, and pepper until every piece is evenly coated with the spice mixture.
- Heat two tablespoons of oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid crowding the pan. Cook the chicken for 6 to 8 minutes, turning occasionally, until the pieces are golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the pan and set aside.
- In the same skillet, add the remaining tablespoon of oil. Toss in the frozen mixed vegetables directly from the bag. Sauté them for 4 to 5 minutes until they are tender and any excess moisture has evaporated. Season the vegetables lightly with salt and pepper to match the flavor profile of the chicken.
- Lay out five microwave-safe meal prep containers. Divide the cooked rice evenly among the containers, creating a base layer. Top the rice with equal portions of the sautéed vegetables and the seasoned chicken. Let the meals cool completely before sealing the lids and placing them in the refrigerator.
- Cook Time: 40 minutes