Mediterranean Chicken and Rice with Spring Vegetables
A flavorful Mediterranean dish featuring tender chicken, aromatic rice, and vibrant spring vegetables, perfect for a wholesome family meal.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, diced
- (1 cup) long-grain rice
- (2 cups) chicken broth
- (1) medium onion, chopped
- (2 cloves) garlic, minced
- (1 cup) bell pepper, diced
- (1 cup) zucchini, diced
- (1 cup) asparagus, trimmed and cut into pieces
- (1 tsp) dried oregano
- (1 tsp) dried thyme
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (2 tbsp) olive oil
- (1) lemon, juiced
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 2
Add 1 medium onion, chopped, and sauté for 3-4 minutes until translucent.
- 3
Stir in 2 cloves of minced garlic and cook for an additional 1 minute until fragrant. Add 2/4 tsp salt.
- 4
Add 1 lb of diced chicken breast to the skillet and cook until browned, about 5-7 minutes.
- 5
Season the chicken with 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
- 6
Add 1 cup of long-grain rice to the skillet and stir to combine with the chicken and onions.
- 7
Pour in 2 cups of chicken broth and bring to a boil.
- 8
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
- 9
While the rice cooks, prepare the spring vegetables: in a separate pot, bring water to a boil and blanch 1 cup of asparagus pieces and 1 cup of diced zucchini for 2-3 minutes until bright green. Drain and set aside.
- 10
After 15 minutes, remove the skillet from heat and let it sit covered for another 5 minutes.
- 11
Fluff the rice with a fork, then gently fold in the blanched vegetables and 1 cup of diced bell pepper.
- 12
Drizzle with the juice of 1 lemon and sprinkle with 1/4 cup of chopped fresh parsley before serving.
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