Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup brown rice, uncooked
- 1 onion, diced
- 2 carrots, sliced
- 1 bell pepper, diced (any color)
- 1 zucchini, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Instructions
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In a large pot or deep skillet, heat olive oil over medium-high heat.
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Add chicken and cook until browned on all sides.
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Remove the chicken from the pot and set aside.
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In the same pot, add diced onion, sliced carrots, diced bell pepper, and diced zucchini. Sauté until the vegetables are slightly softened.
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Add minced garlic to the pot and cook for an additional 1-2 minutes.
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Stir in uncooked brown rice, dried thyme, paprika, salt, and black pepper.
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Return the cooked chicken to the pot.
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Pour in chicken broth and bring the mixture to a boil.
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Reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes or until the rice is cooked and the liquid is absorbed.
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Check for seasoning and adjust if needed.
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Garnish with chopped fresh parsley.
Serve the One-Pot Chicken and Vegetable Rice Bowl hot, and enjoy this flavorful and satisfying dish!
