Chicken & Green Vegetable Pilaf (One Pot Dinner) Recipe
A flavorful one-pot Chicken & Green Vegetable Pilaf combining tender chicken breast, fresh zucchinis, asparagus, peas, and aromatic rice, all cooked together in chicken stock and finished with tangy lemon juice and crumbled feta cheese for a wholesome, satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Protein
- 300g (10oz) chicken breast (1 large)
Vegetables
- 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)
Grains & Dairy
- 1 cup long grain or basmati rice, uncooked
- 60g (2oz) feta cheese, crumbled
Liquids & Fats
- 2 tbsp olive oil
- 1 3/4 cups chicken stock (broth)
Seasonings & Others
- Salt and pepper, to taste
- 1 small lemon (juice only)
Instructions
- Sauté aromatics: Heat olive oil in a large non-stick pot over medium-high heat. Add minced garlic and diced onion. Sauté for about 2 minutes until the onion softens and starts to brown.
- Add rice and stock: Stir in the uncooked rice to coat the grains evenly with the oil. Pour in the chicken stock, bring mixture to a simmer, then reduce heat to medium-low.
- Cook chicken: Place the chicken breast on top of the rice so that it is partially submerged. Cover the pot and cook for 5 minutes.
- Add vegetables: Remove the lid and scatter the frozen peas and zucchini cubes over the top without stirring. Cover and cook for another 5 to 8 minutes until most liquid is absorbed and rice is slightly undercooked; timing may vary depending on pot size.
- Steam asparagus: Remove the chicken from the pot and set it aside to rest. Scatter the asparagus pieces over the rice, cover again, and cook for 1 to 2 minutes until rice is al dente. Then remove the pot from heat and let stand for 5 minutes.
- Shred chicken and combine: Shred the rested chicken breast with a fork or fingers once cooled. Add the shredded chicken back into the pot with the rice and vegetables.
- Season and flavor: Season with salt and pepper to taste. Squeeze the juice of the lemon over the pilaf.
- Fluff and mix: Gently stir the rice mixture to fluff and evenly distribute the ingredients.
- Serve: Spoon the pilaf onto plates. Sprinkle with crumbled feta cheese and chopped parsley. Serve with lemon wedges on the side.
Notes
- Use a large chicken breast for even cooking; adjust cooking times for smaller pieces.
- Feta adds a tangy creaminess but can be omitted or substituted with another cheese if preferred.
- Long grain or basmati rice works best, but you can substitute with other medium-grain rice varieties.
- Do not stir in peas and zucchini immediately to allow them to steam properly on top without breaking apart.
- Resting the chicken after cooking helps to keep it juicy and tender when shredded back into the pilaf.
Keywords: Chicken pilaf, one pot dinner, green vegetable pilaf, easy chicken recipe, Mediterranean chicken rice, healthy rice dish, lemon chicken pilaf
