Skillet Chicken and Rice with Zucchini

A flavorful one-pan meal featuring tender chicken pieces, fluffy white rice, and soft-cooked zucchini simmered in a savory broth for an easy weeknight dinner.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $1.76/serving

Dietary

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

Tags

• quick
• one-pot
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1.5 pound boneless, skinless chicken breast (cut into 1-inch cubes)
• 1.5 cup white rice (uncooked)
• 2 cup chicken broth
• 1 cup water
• 2 zucchinis (medium, peeled and diced)
• 1 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 1/2 pounds cubed boneless, skinless chicken breast and season with 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. Add 1 1/2 cups uncooked white rice to the skillet and toast for 1-2 minutes, stirring occasionally.
3. Stir in 2 cups chicken broth and 1 cup water, along with the remaining 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
4. Return the cooked chicken to the skillet. Add 2 peeled and diced zucchini. Reduce heat to low, cover, and simmer for 15-18 minutes, or until rice is tender and most liquid is absorbed. If the liquid absorbs too quickly, add a tablespoon or two more water. Fluff with a fork and serve.

Notes

Make sure zucchini is cooked until very soft for easier digestion. Adjust seasonings to taste.

Nutrition (per serving)

• Calories: 440
• Protein: 37 g
• Carbohydrates: 42 g
• Fat: 13 g
• Fiber: 3 g
• Sodium: 490 mg
• Saturated Fat: 3 g
• Sugar: 2.5 g
• Cholesterol: 95 mg