Name: Chicken & Green Vegetable Pilaf (One Pot Dinner) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 300g (10oz) chicken breast (1 large one); 1 brown onion, diced; 2 garlic cloves, minced; 3 zucchinis, cut into 1.5cm (0.5 inch) cubes; 3 bunches asparagus, cut into 5cm (2 inch) pieces; 2 cups frozen peas; 1 small lemon; 1 cup long grain or basmati rice, uncooked; 60g (2oz) feta cheese, crumbled; 2 tbsp olive oil; 1 3/4 cups chicken stock (broth); Salt and pepper, to taste; Parsley, finely chopped; Lemon wedges, for serving

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Introduction

This Chicken & Green Vegetable Pilaf is a vibrant one-pot dinner that’s both flavorful and easy to prepare. Packed with tender chicken, fresh zucchini, asparagus, and peas, it’s a wholesome meal perfect for busy weeknights.

Chicken & Green Vegetable Pilaf (One Pot Dinner) Recipe - Recipe Image

Ingredients

300g (10oz) chicken breast (1 large, see notes)
2 tbsp olive oil
1 brown onion, diced
2 garlic cloves, minced
3 zucchinis, cut into 1.5cm (0.5 inch) cubes
3 bunches asparagus, cut into 5cm (2 inch) pieces
1 small lemon
2 cups frozen peas
60g (2oz) feta cheese, crumbled (see notes)
1 cup long grain or basmati rice, uncooked (see notes for substitutes)
1 3/4 cups chicken stock (broth)
Salt and pepper
Parsley, finely chopped
Wedges of lemon for serving

Instructions

Step 1: Heat olive oil in a large pot (preferably non-stick) over medium-high heat. Add the garlic and onion and sauté until the onion is softened and starting to brown, about 2 minutes.
Step 2: Add the rice and stir to coat the grains with the oil, then pour in the chicken stock. Bring to a simmer, then reduce heat to medium-low.
Step 3: Place the chicken breast on top of the rice, partially submerged. Cover the pot and cook for 5 minutes.
Step 4: Remove the lid and scatter the peas and zucchinis evenly over the top without stirring. Cover and cook for another 5 to 8 minutes until most of the liquid is absorbed and the rice is slightly undercooked. Cooking time may vary if using a smaller pot.
Step 5: Remove the chicken and set aside to rest for a few minutes. Scatter the asparagus over the rice, replace the lid, and cook for 1 to 2 minutes until the rice is al dente. Remove from heat and let stand, covered, for 5 minutes.
Step 6: Shred the chicken with a fork (or your fingers if cool enough) and return it to the pot with the rice.
Step 7: Season with salt and pepper to taste. Squeeze the juice of the lemon over the rice.
Step 8: Gently fluff and stir the rice to combine all the ingredients evenly.
Step 9: Serve the pilaf onto plates and sprinkle with crumbled feta and parsley. Add lemon wedges on the side.

Tips & Variations

Try substituting spinach or green beans for the asparagus if preferred.
Use brown rice for a heartier texture, but increase the cooking time and liquid accordingly.
For a creamy variation, stir in a dollop of Greek yogurt before serving.
To keep chicken moist, avoid overcooking by checking for doneness early.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove with a splash of water or broth to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless chicken thighs work well and stay juicy. Adjust cooking time as thighs may take slightly longer to cook through.

What can I substitute for feta cheese?

You can use goat cheese or omit the cheese entirely for a dairy-free option. Adding nuts such as toasted pine nuts can add a nice crunch instead.