Dive into the wholesome goodness of this chicken and rice skillet, a one-pan wonder loaded with a vibrant medley of vegetables like onions, sweet potatoes, Brussels sprouts, and kale.
Topped with crunchy slivered almonds for an added texture, this dish is not only nourishing but also a treat for the eyes.
It’s the perfect meal for those who seek balance in flavor and nutrition without compromising on taste.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 2 large chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 medium onion, diced
- 2 sweet potatoes, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 cup uncooked rice (brown or white, as preferred)
- 2 cups chicken broth
- 2 cups kale, stemmed, massaged, and chopped
- 1/3 cup slivered almonds
- Optional: Fresh herbs like parsley or thyme for garnish
Instructions
- Brown the Chicken (10 minutes):
Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, and brown them in the skillet until they’re golden on all sides but not fully cooked through. Remove the chicken and set it aside. - Sauté Vegetables (10 minutes):
In the same skillet, add a bit more oil if necessary. Sauté the onion, sweet potatoes, and Brussels sprouts for about 5-7 minutes, or until they start to soften. - Add Rice and Broth (2 minutes + 20 minutes cooking):
Stir in the rice, making sure it’s well-integrated with the vegetables. Pour in the chicken broth, and bring the mixture to a boil. Reduce the heat to a simmer. - Return Chicken to Skillet (20 minutes):
Add the browned chicken back into the skillet. Cover and let the mixture simmer for approximately 20 minutes, or until the rice is cooked and the chicken is no longer pink inside. - Add Kale (5 minutes):
Once the rice and chicken are nearly done, stir in the chopped kale, allowing it to wilt and mix with the other ingredients. - Garnish and Serve (2 minutes):
Once everything is cooked through, remove the skillet from the heat. Garnish the dish with slivered almonds and fresh herbs if using. Adjust seasoning with salt and pepper as needed.
Notes
This chicken and rice skillet is a testament to how simple ingredients can come together to create a hearty, flavorful, and nutritious meal. The key is to cut the vegetables into sizes that allow them to cook evenly and to ensure the rice is fully cooked by the end of the simmering process.
The slivered almonds not only add a nice crunch but also a nutty flavor that complements the earthy tones of the vegetables. Enjoy this comforting skillet meal any day of the week for a satisfying lunch or dinner!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg
