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One-Pan Mediterranean Chicken and Rice dish garnished with fresh herbs

One-Pan Mediterranean Chicken and Rice

A delightfully easy one-pan dish full of vibrant flavors featuring tender chicken, creamy rice, and fresh vegetables, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Boneless and skinless
  • 1 cup rice White rice or your preference
  • 1 piece onion, diced
  • 2 cloves garlic, minced
  • 1 piece bell pepper, sliced Any color bell pepper
  • 1 piece zucchini, diced
  • 1 can diced tomatoes 14.5 oz can
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 2 cups chicken broth Or vegetable broth for a vegetarian option
  • 2 tablespoons olive oil
  • to garnish Fresh parsley Chopped

Method
 

Cooking
  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and garlic, and sauté until soft.
  3. Add chicken breasts and cook until browned.
  4. Stir in bell pepper, zucchini, oregano, and paprika.
  5. Add rice and stir to combine.
  6. Pour in chicken broth and diced tomatoes.
  7. Bring to a boil, then reduce heat to low and cover.
  8. Cook for about 20-25 minutes or until the rice is tender and chicken is cooked through.
  9. Fluff with a fork, season with salt and pepper, and garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days. To reheat, use a splash of chicken broth to keep the dish moist. Consider swapping rice for quinoa or couscous. For a vegan option, replace chicken with chickpeas or tofu and use vegetable broth.