Description
A quick and flavorful Chicken and Rice Bowl featuring tender grilled chicken breast strips sautéed with vibrant vegetables and aromatic herbs, combined with fluffy instant rice cooked in chicken broth for a wholesome and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked instant rice
- 1 cup chicken broth
- 1/2 cup chopped frozen green pepper, thawed
- 1/4 cup chopped onion
- 2 teaspoons olive oil
- 1 package (9 ounces) ready-to-use grilled chicken breast strips
- 1/2 cup frozen corn, thawed
- 1/2 cup frozen peas, thawed
- 1 teaspoon dried basil
- 1 teaspoon rubbed sage
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Cook the Rice: Prepare the instant rice by cooking it in chicken broth according to the package directions, ensuring it is fluffy and flavorful.
- Sauté Vegetables: While the rice cooks, heat olive oil in a large skillet over medium heat. Add chopped green pepper and onion, sautéing for 2 to 3 minutes until the vegetables become crisp-tender.
- Add Chicken and Veggies: Stir in the grilled chicken breast strips, thawed corn, peas, dried basil, and rubbed sage. Cook uncovered for 4 to 5 minutes over medium heat, stirring occasionally, until everything is heated through and fragrant.
- Combine and Season: Stir the cooked rice into the skillet mixture. Season with salt and pepper to taste, mixing well. Serve warm for a delicious, hearty meal.
Notes
- Thaw frozen vegetables before cooking to ensure even heating and better texture.
- Substitute chicken broth with vegetable broth for a lighter flavor or to suit dietary preferences.
- Adjust herbs and seasoning according to your taste for a personalized dish.
- Use fresh vegetables if preferred, but adjust cooking time accordingly.
- This recipe can be doubled easily to serve a larger group.
