Chicken and Rice Primavera

Elevate weeknight dinners with this vibrant and satisfying Chicken and Rice Primavera! This one-skillet recipe features juicy, golden-browned chicken breast paired with fluffy, perfectly seasoned rice, and a medley of colorful vegetables like cherry tomatoes, zucchini, yellow bell pepper, and sweet peas. Toasted long-grain rice simmered in savory chicken broth creates a flavorful base, while a sprinkle of Parmesan cheese adds a creamy, indulgent touch. Finished with a burst of fresh parsley, this wholesome dish is as beautiful as it is delicious. Ready in just 50 minutes, with minimal prep and cleanup, it's the ultimate easy dinner recipe for busy families. Serve it warm and watch as this quick and healthy chicken and rice recipe becomes an instant favorite.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces (about 1 pound total) boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 1 medium (about 1 cup) white onion, finely chopped
• 3 garlic cloves, minced
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 1 medium (about 1 cup) zucchini, diced
• 1 medium yellow bell pepper, diced
• 0.75 cup frozen peas
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Season the chicken breasts with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and garlic powder on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside. Once slightly cool, slice into thin strips.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and sauté the chopped onion for 2-3 minutes until softened.

Step 4

Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

Step 5

Stir in the uncooked rice and cook for 1-2 minutes, allowing the rice to lightly toast.

Step 6

Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 12 minutes.

Step 7

After 12 minutes, add the cherry tomatoes, diced zucchini, yellow bell pepper, and frozen peas to the skillet. Stir to combine.

Step 8

Cover and cook for an additional 8-10 minutes until the rice is tender and the vegetables are cooked through.

Step 9

Remove the skillet from heat and stir in the grated Parmesan cheese.

Step 10

Top with the sliced chicken and sprinkle fresh parsley over the dish.

Step 11

Serve warm and enjoy your Chicken and Rice Primavera!

Nutrition Facts

Serving size	(2507.7g)

Amount per serving	% Daily Value*
Calories	2966.0

Total Fat 76.1g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 811.1mg	0%
Sodium 4868.6mg	0%
Total Carbohydrate 223.5g	0%
Dietary Fiber 17.9g	0%
Total Sugars 30.2g
Protein 333.3g	0%

Vitamin D 9.1IU	0%
Calcium 811.6mg	0%
Iron 17.1mg	0%
Potassium 4947.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.5%

Protein: 45.8%

Carbs: 30.7%