One-Pot Chicken and Green Vegetable Pilaf

Name: One-Pot Chicken and Green Vegetable Pilaf
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 4
Ingredients: 300 g chicken breast; 1 cup long grain or basmati rice; 3 zucchini; 1 bunch asparagus; 2 cup frozen peas; 1 brown onions; 2 cloves garlic; 2 tbsp olive oil; 1 3/4 cup chicken stock; 1 small lemon; 60 g feta cheese; 1 to taste salt and pepper; 2 tbsp parsley

This one-pot chicken and green vegetable pilaf is a fast, satisfying dinner with tender chicken, fluffy rice, and plenty of fresh vegetables. Lemon and feta add a bright, savory finish that makes the whole dish feel light yet hearty. It is an easy weeknight meal with minimal cleanup and plenty of flavor.

Servings4 Portions

Prep Time7 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

chicken breast
300 g
long grain or basmati rice
1 cup
zucchini
3
asparagus
1 bunch
frozen peas
2 cup
brown onions
1
garlic
2 cloves
olive oil
2 tbsp
chicken stock
0.3 cup
small lemon
1
feta cheese
60 g
salt and pepper
1 to taste
parsley
2 tbsp

Step-by-Step Instructions

Heat the olive oil in a large nonstick pot over medium-high heat. Add the chopped onion and minced garlic, then cook for 2 to 3 minutes until the onion softens and starts to turn lightly golden.

Add the rice and stir for 1 minute so the grains are well coated in the oil. Pour in the chicken stock and bring it to a gentle simmer.

Lower the heat to medium-low. Lay the chicken breasts on top of the rice, pressing them down slightly so they are partially submerged, then cover the pot and cook for 5 minutes.

Remove the lid and scatter the peas and sliced zucchini over the top without stirring. Cover again and cook for 5 to 8 minutes, or until most of the liquid has been absorbed and the rice is nearly tender.

Transfer the chicken to a plate and let it rest for a few minutes. Scatter the asparagus over the rice, cover, and cook for 1 to 2 minutes more, until the asparagus is just tender and the rice is fully cooked.