Easy One-Pan Chicken, Veggies and Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 489 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 59 milligrams
- Sodium
- 631 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 7 grams
- Protein
- 29 grams
- Sugar
- 6 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
Two 8.5- to 8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice
1 tablespoon grapeseed or canola oil
8 ounces fresh green beans, trimmed and halved on the diagonal
1 large white onion, thinly sliced
1 large red bell pepper, thinly sliced
Kosher salt
3/4 cup low-sodium chicken broth
10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken)
3/4 teaspoon Moroccan spice blend (ras el hanout) or ground cinnamon
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons toasted pine nuts
Directions
- Prepare the rice according to package directions. Set aside.
- Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
- Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt.
- Transfer to a platter, sprinkle with the parsley and pine nuts and serve.