Skillet Mexican Chicken and Rice

Name: Skillet Mexican Chicken and Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces); 2 tablespoon olive oil (extra virgin); 1 yellow onion (medium, diced); 1 red bell pepper (medium, seeded and diced); 3 clove garlic (minced); 1 cup brown rice (uncooked, rinsed); 2 cup chicken broth (low-sodium); 2 zucchinis (medium, diced); 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 2 tablespoon fresh cilantro (chopped)

Tender seasoned chicken breast simmered with long-grain brown rice, sweet bell peppers, and tender zucchini in a gentle spiced broth.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $3.30/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein
Low-Fat
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
2 tablespoon olive oil (extra virgin)
1 yellow onion (medium, diced)
1 red bell pepper (medium, seeded and diced)
3 clove garlic (minced)
1 cup brown rice (uncooked, rinsed)
2 cup chicken broth (low-sodium)
2 zucchinis (medium, diced)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper (ground)
2 tablespoon fresh cilantro (chopped)

Instructions

Season the diced chicken breast with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 1/2 teaspoon of the ground cumin.
Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and sear for 5 to 6 minutes until lightly browned on all sides, then transfer to a plate.
Add the remaining 1 tablespoon of olive oil to the skillet over medium heat. Sauté the yellow onion and red bell pepper for 4 minutes until softened.
Stir in the garlic, uncooked brown rice, dried oregano, and the remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, toasting the rice for 1 minute.
Pour in the chicken broth, bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 30 minutes.
Scatter the diced zucchini and browned chicken over the rice, cover again, and cook for an additional 10 to 12 minutes until the rice is tender and the chicken registers 165°F on an instant-read thermometer.
Remove from heat, let rest covered for 5 minutes, fluff gently with a fork, and garnish with fresh cilantro if desired before serving.

Notes

Divide half of the cooked dish into an airtight container and refrigerate for up to 3 days to reheat for Thursday's dinner.

Nutrition (per serving)

Calories: 475
Protein: 43.5 g
Carbohydrates: 47 g
Fat: 12.7 g
Fiber: 4.1 g
Sodium: 1103 mg
Saturated Fat: 1.8 g
Sugar: 6.9 g
Cholesterol: 120 mg