Portuguese-Inspired Chicken Rice Bowls

Name: Portuguese-Inspired Chicken Rice Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Portuguese
Ingredients: 2 pound chicken breast (boneless, skinless, diced into 1-inch pieces); 2 tablespoon olive oil; 1 yellow onion (large, diced); 2 bell peppers (diced); 4 clove garlic (minced); 2 teaspoon smoked paprika; 1 teaspoon cumin; 1 teaspoon dried oregano; 1 cup chicken broth; 2 cup brown rice (uncooked); 1 pound green beans (trimmed); 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground)

Tender chicken breast cooked with aromatic spices and bell peppers, served over brown rice with steamed green beans for a wholesome and flavorful meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 8
Cuisine: Portuguese
Difficulty: Easy
Cost: $2.53/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
High-Protein
Low-Sugar

Ingredients

2 pound chicken breast (boneless, skinless, diced into 1-inch pieces)
2 tablespoon olive oil
1 yellow onion (large, diced)
2 bell peppers (diced)
4 clove garlic (minced)
2 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon dried oregano
1 cup chicken broth
2 cup brown rice (uncooked)
1 pound green beans (trimmed)
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)

Instructions

Cook brown rice according to package directions. Keep warm. Steam the fresh green beans for 5-7 minutes, until tender-crisp.
While rice and green beans cook, season the diced chicken breast with 1 teaspoon of the smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon dried oregano, salt, and black pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, until browned on all sides and mostly cooked through. Remove chicken from the skillet and set aside.
Add the diced yellow onion and bell peppers to the same skillet. Sauté for 3-5 minutes until softened. Stir in the minced garlic, remaining smoked paprika, cumin, and dried oregano. Cook for 1 minute more until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the chicken to the skillet. Cook for another 2-3 minutes until chicken is fully cooked and the sauce has slightly reduced.
Serve the Portuguese-inspired chicken and bell pepper mixture over warm brown rice, alongside the steamed green beans.

Notes

For even quicker preparation, use pre-diced bell peppers and microwaveable brown rice pouches. You can also swap chicken thighs for breast if preferred.

Nutrition (per serving)

Calories: 480
Protein: 35 g
Carbohydrates: 50 g
Fat: 12 g
Fiber: 6 g
Sodium: 400 mg
Saturated Fat: 2 g
Sugar: 3 g
Cholesterol: 90 mg