Colorful Chicken and Rice

Brighten up your dinner table with this vibrant and flavorful recipe for Colorful Chicken and Rice! Tender pieces of golden-browned chicken are nestled in a bed of perfectly seasoned long-grain rice, infused with fragrant spices like paprika, cumin, and turmeric. Packed with a medley of colorful bell peppers, sweet carrots, and protein-rich peas, this one-pot dish is as visually appealing as it is delicious. Cooked in savory chicken broth and finished with a sprinkle of fresh parsley, this easy-to-follow recipe delivers a wholesome, satisfying meal in just 50 minutes. Perfect for weeknight dinners or meal prepping, it’s a family-friendly crowd-pleaser that's sure to impress!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 pieces garlic cloves, minced
• 3 cups bell peppers (red, yellow, green), diced
• 1 medium carrot, shredded
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 0.5 teaspoons turmeric powder
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup peas (frozen or fresh)
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

Heat 1 tablespoon of olive oil in a large skillet or heavy-bottomed pot over medium-high heat.

Step 3

Add the chicken pieces to the skillet and cook for 5-6 minutes until golden brown on all sides. Remove the chicken and set aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.

Step 5

Add the diced bell peppers and shredded carrot to the skillet. Cook for 4-5 minutes until the vegetables start to soften.

Step 6

Stir in the uncooked rice, coating it with the oil and vegetable mixture, and sauté for 1-2 minutes.

Step 7

Pour in the chicken broth and add the paprika, ground cumin, turmeric powder, salt, and black pepper. Stir well to distribute the spices evenly.

Step 8

Return the cooked chicken to the skillet and bring the mixture to a gentle simmer.

Step 9

Reduce the heat to low, cover the skillet with a lid, and cook for 18-20 minutes, or until the rice is fully cooked and the liquid has been absorbed.

Step 10

Add the peas to the skillet during the last 5 minutes of cooking, stirring them in gently.

Step 11

Once the rice is cooked, remove the skillet from heat and let it sit, covered, for 5 minutes.

Step 12

Fluff the rice with a fork, garnish with chopped parsley, and serve warm.

Nutrition Facts

Serving size	(2219.7g)

Amount per serving	% Daily Value*
Calories	1641.8

Total Fat 44.5g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 4356.4mg	0%
Total Carbohydrate 160.8g	0%
Dietary Fiber 25.4g	0%
Total Sugars 38.2g
Protein 142.0g	0%

Vitamin D 3.5IU	0%
Calcium 309.4mg	0%
Iron 16.0mg	0%
Potassium 3529.2mg	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: 24.8%

Protein: 35.2%

Carbs: 39.9%