Go Back

Chicken and Vegetable Rice Dish

A warm, balanced meal featuring lean chicken, colorful veggies, and fragrant basmati rice, perfect for quick dinners or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Healthy, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 100 g Chicken fillet cubes Lean protein for the dish
  • 15 g Lardons Can be replaced with diced turkey bacon
  • 1 clove Garlic Crushed or finely chopped
For the Rice and Vegetables
  • 200 g Mixed pre-cut red peppers, zucchini, leeks, and yellow carrots Use any combination of vegetables
  • 1 tsp Turmeric powder Adds color and flavor
  • 85 g Basmati rice Base of the dish
  • 1/2 Tomato, diced To be added during cooking
  • 2.5 g Parsley, roughly chopped For garnish
For Cooking
  • 375 ml Fish stock Low sodium recommended
  • 1/2 tbsp Olive oil For cooking chicken
  • 1 tsp White wine vinegar For seasoning
  • 1/2 Salt and pepper To taste
  • 1/2 tsp Smoked paprika powder Adds flavor
  • 1/2 tsp Cumin powder Adds flavor

Method
 

Preparation
  1. In a bowl, mix the chicken cubes with olive oil, smoked paprika powder, and cumin powder.
  2. Cook the chicken and lardons over medium-high heat for 5 to 6 minutes in a large sauté pan without oil or butter.
  3. Remove the chicken and lardons from the pan and set aside.
  4. Crush or finely chop the garlic and sauté for 2 minutes over low heat in the same pan.
  5. Add the rice and cook for 1 minute, stirring continuously.
Cooking
  1. Add the vegetable mixture, turmeric, and fish stock to the pan with the rice.
  2. Cover and cook for 15 minutes over medium-high heat.
  3. After 10 minutes, add the diced tomato, cooked chicken, and lardons.
  4. Optionally add water if the rice becomes too dry, and season to taste with white wine vinegar, salt, and pepper.
  5. Finally, roughly chop the curly parsley and garnish the rice dish before serving.

Notes

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave until steaming hot. This dish also freezes well for meal prep.