One-Pan Chicken, Rice & Peppers

Shopping list

• 1.5 lbs boneless, skinless chicken breasts — cut into bite-size pieces

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• 2 cups cooked long-grain white rice

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• 1 string red bell pepper — chopped

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• 1 string green bell pepper — chopped

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• 1 string small onion — diced

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• 1 string medium carrot — sliced

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• 3 cloves garlic — minced

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• 2 tbsp olive oil

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• 2 tbsp soy sauce

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• 1 tbsp Worcestershire sauce

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• 0.5 cup chicken broth

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• 1 tsp smoked paprika

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• 1 tsp garlic powder

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• 1 tsp onion powder

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• 0.5 tsp dried oregano

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• 0.5 tsp black pepper

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• 0.5 tsp salt

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• 0.25 tsp red pepper flakes — optional

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• 2 tbsp parsley or green onions — chopped

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Step by step

1. 1

   Season the chicken with smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

3. 3

   Add the chicken and cook for 5– 6 minutes, stirring occasionally, until golden and cooked through.

4. 4

   Remove the chicken from the skillet and set aside.

5. 5

   Add the remaining olive oil to the same skillet.

6. 6

   Add the onion, carrot, red bell pepper, and green bell pepper.

7. 7

   Cook for 4– 5 minutes, until the vegetables are slightly tender but still have some bite.

8. 8

   Add the minced garlic and red pepper flakes and cook for 30 seconds.

9. 9

   Stir in the cooked rice.

10. 10

    Pour in the chicken broth, soy sauce, and Worcestershire sauce.

11. 11

    Toss everything together and cook for 3– 4 minutes, allowing the rice to absorb the sauce and lightly toast.

12. 12

    Return the chicken to the skillet.

13. 13

    Stir well and cook for another 2– 3 minutes, until everything is hot and evenly combined.

14. 14

    Taste and adjust the seasoning if needed.

15. 15

    Garnish with chopped parsley or green onions and serve hot.