Vegetarian Savory Chicken and Vegetable Rice

Satisfy your comfort food cravings with this flavorful and wholesome Vegetarian Savory Chicken and Vegetable Rice. This plant-based twist on a classic features tender, golden plant-based chicken pieces paired with a vibrant medley of fresh vegetables—including red bell pepper, zucchini, carrot, and broccoli—all cooked to perfection with aromatic basmati rice. Infused with umami-rich soy sauce and simmered in vegetable broth, every bite is deeply savory and satisfying. Quick to prepare in just 45 minutes, this one-pan dish is perfect for busy weeknights or meal prep. Garnished with fresh parsley, it’s a hearty, nutritious dinner that’s vegan-friendly and bursting with savory goodness the whole family will love.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 300 grams Plant-based chicken pieces
• 1 medium Onion, finely chopped
• 3 units Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, diced
• 1 medium Carrot, diced
• 150 grams Broccoli florets
• 1 cup Basmati rice
• 2 cups Vegetable broth
• 3 tablespoons Soy sauce
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Salt
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a large pan, heat the olive oil over medium heat.

Step 2

Add the chopped onion and minced garlic; sauté until the onion becomes translucent, about 3-4 minutes.

Step 3

Add the plant-based chicken pieces. Cook for 5-7 minutes or until they are golden brown and heated through.

Step 4

Add the diced red bell pepper, zucchini, carrot, and broccoli florets. Stir well and cook for another 5 minutes until the vegetables start to soften.

Step 5

Meanwhile, rinse the basmati rice under cold water until the water runs clear, then drain well.

Step 6

Push the vegetables to the side of the pan and add the rinsed basmati rice in the center. Stir the rice for about 2 minutes to toast it slightly.

Step 7

Gradually pour in the vegetable broth, then add the soy sauce, ground black pepper, and salt. Stir well to combine all ingredients.

Step 8

Bring the mixture to a boil, then reduce the heat to a low setting. Cover the pan with a lid and let it simmer for 15 minutes, or until the rice is tender and has absorbed all the broth.

Step 9

Remove the pan from the heat and let it sit, covered, for an additional 5 minutes to allow any remaining steam to finish cooking the rice.

Step 10

Fluff the rice with a fork, then mix in the chopped fresh parsley.

Step 11

Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1689.8g)

Amount per serving	% Daily Value*
Calories	1338.8

Total Fat 49.3g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5335.1mg	0%
Total Carbohydrate 136.8g	0%
Dietary Fiber 27.8g	0%
Total Sugars 25.0g
Protein 91.3g	0%

Vitamin D 0IU	0%
Calcium 443.7mg	0%
Iron 15.7mg	0%
Potassium 2887.4mg	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: 32.7%

Protein: 26.9%

Carbs: 40.4%