Healthy Chicken and Rice Recipes
This one-pan meal features tender chicken, wholesome brown rice, and colorful veggies. Perfect for busy weeknights or meal prep, simple, satisfying, and totally delicious!
Equipment
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 20 oz boneless skinless chicken breast
- 0.5 tsp baking soda optional, for tenderizing
- 2 tbsp avocado oil divided
- 3 large eggs whisked
- 3 cups cooked rice preferably day-old
- 3 cups peas and carrots frozen
- 6 stalks green onion chopped
- 4 tbsp coconut aminos or tamari/low-sodium soy sauce
- salt and pepper to taste
Instructions
- Optional: Toss chicken with baking soda and let sit for 15–20 minutes to tenderize. Rinse thoroughly and pat dry.
- Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add whisked eggs and scramble until just set. Remove and set aside.
- Add remaining 1 tbsp avocado oil to the skillet. Sauté peas and carrots until heated through.
- Add cooked rice to the skillet, stirring to combine with vegetables. Cook for 2–3 minutes.
- Return chicken and eggs to the skillet. Add coconut aminos, green onions, salt, and pepper. Stir well and cook for an additional 2–3 minutes until heated through.
- Serve hot, garnished with additional green onions if desired.
Notes
Leftover rice works best for this recipe as it fries up better than freshly cooked rice. Feel free to customize with additional vegetables or proteins as desired.
