Spring Vegetable and Chicken Rice
A vibrant and flavorful dish featuring tender chicken and fresh spring vegetables over fluffy rice, perfect for a wholesome family meal.
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Ingredients
Yields 4 servings
- (2 cups) cooked white rice
- (1 lb) boneless, skinless chicken breasts, diced
- (1 tablespoon) olive oil
- (1) medium onion, chopped
- (2 cloves) garlic, minced
- (1 cup) carrots, sliced
- (1 cup) bell peppers, diced
- (1 cup) zucchini, diced
- (1 cup) snap peas, trimmed
- (1 teaspoon) dried thyme
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/4 cups) chicken broth
- (1 tablespoon) soy sauce
- (1 tablespoon) fresh parsley, chopped (for garnish)
Instructions
- 1
In a large skillet, heat 1 tablespoon olive oil over medium heat.
- 2
Add 1 medium onion, chopped, and sauté for 3-4 minutes until translucent.
- 3
Stir in 2 cloves garlic, minced, and cook for an additional 1 minute until fragrant. Add 2/4 teaspoon black pepper.
- 4
Add 1 lb boneless, skinless chicken breasts, diced, to the skillet. Cook for 5-7 minutes until the chicken is browned and cooked through.
- 5
Add 1 cup carrots, sliced, 1 cup bell peppers, diced, 1 cup zucchini, diced, and 1 cup snap peas, trimmed. Stir well to combine.
- 6
Season with 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 5-7 minutes until the vegetables are tender-crisp.
- 7
Pour in 1/4 cup chicken broth and 1 tablespoon soy sauce. Stir to combine and let simmer for 2-3 minutes to heat through.
- 8
Serve the chicken and vegetable mixture over 2 cups cooked white rice. Garnish with 1 tablespoon fresh parsley, chopped.
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