Chicken and Rice Skillet with Green Beans

A quick and easy one-pan meal featuring tender chicken, fluffy white rice, and well-cooked green beans, gently seasoned for comfort.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $1.94/serving

Dietary

• Low-Residue
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• one-pot
• quick
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.5 cup yellow onion (finely chopped)
• 1 cup white rice
• 2 cup chicken broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 1.5 cup green beans (trimmed, cut into 1-inch pieces)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breast pieces and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken from the skillet and set aside.
2. Add the finely chopped yellow onion to the skillet and cook for 2-3 minutes until softened. Stir in the white rice, coating it with any pan drippings.
3. Pour in the chicken broth, then add the salt and black pepper. Bring to a simmer, then return the chicken breast to the skillet. Cover, reduce heat to low, and cook for 10 minutes.
4. Stir in the green beans. Re-cover and continue to cook for another 5 minutes, or until the chicken is cooked through, the rice is tender, and most of the liquid has been absorbed. Let stand for a few minutes before serving.

Notes

Ensure all vegetables are well-cooked and tender to comply with low-residue dietary needs. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition (per serving)

• Calories: 405
• Protein: 37.1 g
• Carbohydrates: 44.5 g
• Fat: 10.7 g
• Fiber: 2.2 g
• Sodium: 630 mg
• Saturated Fat: 2.2 g
• Sugar: 1.3 g
• Cholesterol: 95 mg