Chicken & Vegetable Rice Skillet

• portions: Servings: 4 | Calories:
• temps actif: 10mins
• temps total: 25mins

Ingrédients

1 tablespoon olive oil

1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 cup frozen peas

1 cup corn

1 cup diced carrots

3 cups cooked white rice

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup chicken broth

1 tablespoon soy sauce

1 tablespoon chopped parsley, optional

Instructions

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes until lightly browned.

Add onion, garlic, and red bell pepper. Cook for 3 to 4 minutes until softened.

Stir in peas, corn, carrots, garlic powder, onion powder, paprika, salt, and black pepper. Cook for 2 minutes.

Add the cooked rice, chicken broth, and soy sauce. Stir everything together and cook for 4 to 5 minutes until heated through and well combined.

Sprinkle with parsley if using and serve hot. Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes