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); 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; Parsley, finely chopped (for garnish); Wedges of lemon (for serving); 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; 1 small lemon (juice only)

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Introduction

This Chicken & Green Vegetable Pilaf is a flavorful one-pot dinner that’s both simple and satisfying. Tender chicken and fresh green veggies are cooked with fragrant rice, making it a wholesome meal perfect for any weeknight.

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 (optional)
1 cup long grain or basmati rice, uncooked (see notes for substitutes)
1 3/4 cups chicken stock (broth)
Salt and pepper, to taste
Parsley, finely chopped (optional)
Lemon wedges, for serving

Instructions

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

Tips & Variations

Use chicken thighs for a juicier result, adjusting cooking time accordingly.
Substitute the rice with quinoa or couscous for a different texture.
Add a pinch of dried chili flakes when sautéing garlic and onion for a subtle heat.
Feta cheese can be omitted or replaced with goat cheese for a milder flavor.

Storage

Store leftover pilaf in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or stock to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen peas and asparagus work well. Add frozen vegetables at the same stage as fresh ones, but you may need to increase cooking time slightly to ensure they are heated through.

How can I make this dish vegetarian?

Replace chicken with extra vegetables like mushrooms or chickpeas and use vegetable stock instead of chicken stock. Add plant-based protein if desired.