Dairy-Free Savory Rice with Vegetables and Chicken

Elevate your weeknight dinners with this mouthwatering Dairy-Free Savory Rice with Vegetables and Chicken — a hearty, one-pan recipe packed with vibrant flavors and wholesome ingredients! Tender bites of seasoned chicken are combined with a medley of colorful vegetables like carrots, bell peppers, zucchini, and broccoli, all simmered in a flavorful blend of chicken broth, soy sauce, and fragrant herbs like thyme and oregano. The long-grain rice soaks up all the delicious juices, resulting in a perfectly fluffy, savory base. Ideal for meal prep or a family dinner, this dairy-free, protein-packed dish is as nutritious as it is satisfying. Garnished with fresh parsley for a pop of freshness, it’s a balanced, comforting meal that’s ready in just an hour!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1.5 cups broccoli florets
• 1.5 cups long-grain rice
• 3 cups chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and season them with salt and black pepper.

Step 2

In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until they are browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the remaining 2 tablespoons of olive oil. Add the diced onion and sauté for 3 minutes until translucent.

Step 4

Add the minced garlic, carrots, red bell pepper, zucchini, and broccoli florets to the pan. Stir and cook the vegetables for about 5 minutes until slightly tender.

Step 5

Stir in the rice and cook for 2 minutes, allowing the rice to absorb the flavors of the sautéed vegetables.

Step 6

Add the chicken broth, soy sauce, dried thyme, and dried oregano to the pan. Stir everything well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

Step 8

Return the cooked chicken to the pan and gently mix it with the rice and vegetables.

Step 9

Taste and adjust seasoning if needed, adding more salt or pepper to preference.

Step 10

Garnish with fresh chopped parsley before serving warm.

Nutrition Facts

Serving size	(2146.6g)

Amount per serving	% Daily Value*
Calories	1628.9

Total Fat 57.2g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 295.8mg	0%
Sodium 5592.7mg	0%
Total Carbohydrate 135.3g	0%
Dietary Fiber 15.8g	0%
Total Sugars 22.6g
Protein 140.5g	0%

Vitamin D 3.5IU	0%
Calcium 364.4mg	0%
Iron 13.7mg	0%
Potassium 3180.3mg	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: 31.8%

Protein: 34.7%

Carbs: 33.4%