Healthy Chicken Rice Recipes

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Healthy Chicken Rice Recipes

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Healthy Chicken Rice Recipes

Healthy Chicken and Rice Recipes

Chicken and rice is a classic combination that can be both delicious and nutritious. These recipes combine lean chicken with wholesome rice, creating balanced meals that are perfect for lunch or dinner. Here are some healthy chicken and rice recipes to try.

Chicken and Brown Rice Pilaf

Ingredients:

  • 2 boneless, skinless chicken breasts (cubed)
  • 1 cup brown rice
  • 2 cups low-sodium chicken broth
  • 1 onion (chopped)
  • 2 garlic cloves (minced)
  • 1 carrot (diced)
  • 1 celery stalk (diced)
  • 1/2 cup peas (frozen)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
  2. In the same skillet, add onion, garlic, carrot, and celery. Sauté until tender, about 5 minutes.
  3. Add the brown rice and stir to coat with the vegetables and oil. Cook for 2-3 minutes.
  4. Pour in the chicken broth, thyme, parsley, salt, and pepper. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
  6. Stir in the cooked chicken and peas, and cook for an additional 5 minutes.
  7. Serve hot, garnished with extra parsley if desired.

Lemon Herb Chicken and Rice

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 1 cup jasmine rice
  • 2 cups low-sodium chicken broth
  • 1 lemon (juiced and zested)
  • 3 garlic cloves (minced)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Season chicken thighs with salt, pepper, oregano, and basil.
  3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until browned. Remove and set aside.
  4. In the same skillet, add garlic and cook for 1 minute.
  5. Add rice and stir to coat with oil and garlic. Cook for 2-3 minutes.
  6. Pour in chicken broth, lemon juice, and lemon zest. Bring to a boil.
  7. Place the seared chicken thighs on top of the rice.
  8. Cover the skillet with a lid or foil and transfer to the oven. Bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
  9. Garnish with fresh parsley and serve hot.

Chicken and Rice Soup

Ingredients:

  • 2 boneless, skinless chicken breasts (cubed)
  • 1 cup brown rice
  • 6 cups low-sodium chicken broth
  • 2 carrots (sliced)
  • 2 celery stalks (sliced)
  • 1 onion (chopped)
  • 3 garlic cloves (minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Instructions:

  1. In a large pot, heat a little olive oil over medium heat. Add onion, garlic, carrots, and celery, and sauté until tender, about 5 minutes.
  2. Add cubed chicken and cook until browned on all sides, about 5-7 minutes.
  3. Pour in the chicken broth and add thyme, rosemary, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Add brown rice and cook for another 30 minutes, or until the rice is tender.
  6. Serve hot, garnished with fresh parsley.

One-Pot Chicken and Rice

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 1 cup basmati rice
  • 2 cups low-sodium chicken broth
  • 1 onion (chopped)
  • 1 red bell pepper (chopped)
  • 2 garlic cloves (minced)
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Season chicken thighs with salt, pepper, paprika, and cumin.
  2. Sear the chicken thighs for 3-4 minutes per side until browned. Remove and set aside.
  3. In the same pot, add onion, bell pepper, and garlic. Sauté until tender, about 5 minutes.
  4. Add rice and stir to coat with the vegetables and oil. Cook for 2-3 minutes.
  5. Pour in the chicken broth and bring to a boil.
  6. Place the seared chicken thighs on top of the rice.
  7. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
  8. Garnish with fresh cilantro and serve hot.

Chicken and Spinach Rice Casserole

Ingredients:

  • 2 boneless, skinless chicken breasts (cubed)
  • 1 cup brown rice
  • 2 cups low-sodium chicken broth
  • 4 cups fresh spinach
  • 1 cup Greek yogurt
  • 1/2 cup shredded mozzarella cheese
  • 1 onion (chopped)
  • 2 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Cook the brown rice according to package instructions and set aside.
  3. In a large skillet, heat a little olive oil over medium heat. Add onion and garlic, and sauté until tender, about 5 minutes.
  4. Add cubed chicken and cook until browned on all sides, about 5-7 minutes.
  5. Stir in fresh spinach and cook until wilted, about 2 minutes.
  6. In a large bowl, combine cooked rice, chicken and spinach mixture, Greek yogurt, mozzarella cheese, oregano, basil, salt, and pepper.
  7. Transfer the mixture to a baking dish and spread evenly.
  8. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  9. Serve hot.

These chicken and rice recipes are healthy, satisfying, and perfect for any meal. They are easy to prepare and provide a balanced combination of protein, carbohydrates, and vegetables.