Ingredients
Scale
- 1.5 lbs Chicken Thighs (boneless, skinless), diced into bite-sized pieces
- 2 cups White Rice (uncooked)
- 1 bag (12 oz) Frozen Mixed Vegetables (peas, carrots, corn)
- 2 tbsp Vegetable Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- Salt and Black Pepper to taste
- Optional: Soy sauce or hot sauce for serving
Instructions
- Start by rinsing your white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Place the rice in a pot with 4 cups of water and a pinch of salt. While the rice begins to heat, pat the chicken thighs dry with paper towels. Dice the chicken into even one-inch cubes. In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and pepper. Toss the chicken pieces in the spice blend until every piece is thoroughly coated.
- Bring the rice to a boil, then reduce the heat to low, cover, and simmer for 15 to 18 minutes. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken to the hot pan in a single layer. Let the chicken sear undisturbed for 3 to 4 minutes to develop a golden-brown crust. Flip the pieces and cook for another 5 to 6 minutes until the internal temperature reaches 165°F. During the last 5 minutes of rice cooking, steam your frozen vegetables in the microwave or add them directly to the chicken skillet to warm through.
- Once the rice is fluffy and the chicken is fully cooked, it is time to assemble. Use four meal prep containers or four dinner plates. Divide the cooked rice evenly among the four portions. Top each bed of rice with a generous serving of the seasoned chicken and the mixed vegetables. If you want extra flavor, drizzle a small amount of soy sauce or your favorite low-calorie hot sauce over the top. Seal the containers for the week or serve immediately to your family.
- Cook Time: 40 minutes