🛒Ingredients
- 1 cup brown rice
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup broccoli florets
- 1 red bell pepper, diced
- 1 carrot, thinly sliced
- 1 cup baby spinach
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
🔧Kitchen Tools Needed
- medium saucepan
- large skillet
- measuring cups
- measuring spoons
- cutting board
- knife
📝Instructions
- 1
Rinse the brown rice under cold water. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the broth is absorbed.
- 2
In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with garlic powder, onion powder, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- 3
Add the broccoli, red bell pepper, and carrot to the skillet. Sauté for 5 minutes until the vegetables are tender-crisp.
- 4
Stir in the baby spinach and minced garlic, cooking for an additional 2 minutes until the spinach is wilted and the garlic is fragrant.
- 5
Add the cooked brown rice to the skillet, stirring to combine all ingredients. Squeeze lemon juice over the mixture and stir in chopped parsley.
- 6
Adjust seasoning with additional salt and pepper if needed. Serve hot.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use white rice instead of brown rice?
Yes, you can substitute white rice for brown rice. Adjust the cooking time according to the package instructions for white rice.
Is this recipe suitable for meal prep?
Absolutely! This Healthy Chicken Rice dish stores well in the refrigerator for up to 4 days, making it a great option for meal prep.
