Chicken & Green Vegetable Pilaf (One Pot Dinner) Recipe
A flavorful one-pot Chicken & Green Vegetable Pilaf combining tender chicken breast with fresh zucchinis, asparagus, peas, and fragrant rice, topped with crumbled feta cheese and a squeeze of fresh lemon for a light, wholesome 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 & Vegetables
- 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
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 & Garnish
- Salt and pepper, to taste
- Parsley, finely chopped
- Lemon wedges, for serving
Instructions
- Heat and sauté aromatics: Heat olive oil in a large, preferably non-stick pot over medium-high heat. Add the minced garlic and diced onion, sautéing until the onion softens and starts to brown, about 2 minutes.
- Add rice and stock: Stir in the uncooked rice to coat the grains evenly with oil. Pour in the chicken stock and bring the mixture to a simmer, then reduce heat to medium-low.
- Add chicken: Place the chicken breast partially submerged on top of the rice. Cover the pot and cook for 5 minutes.
- Add peas and zucchinis: Remove the lid and scatter the frozen peas and cubed zucchinis across the top without stirring. Cover and cook for another 5 to 8 minutes until most water is absorbed and rice is slightly undercooked. Cooking time may vary with pot size.
- Add asparagus and finish cooking rice: Remove the chicken and set aside to rest. Scatter asparagus pieces over the rice, cover, and cook for 1 to 2 minutes until rice is al dente. Remove pot from heat and let stand for 5 minutes.
- Shred chicken and combine: Shred the rested chicken using a fork or fingers, then add it back into the pot with the rice and vegetables.
- Season and add lemon juice: Season the pilaf with salt and pepper to taste. Squeeze the juice of the small lemon over the mixture.
- Fluff and combine: Gently stir the pilaf to fluff the rice and evenly combine all ingredients.
- Serve: Spoon the pilaf onto serving plates. Top with crumbled feta cheese and chopped parsley, and serve with lemon wedges on the side.
Notes
- For a lower-fat version, reduce olive oil or use a cooking spray.
- You can substitute the chicken breast with chicken thighs for more flavor.
- If you prefer a vegetarian option, omit the chicken and use vegetable stock instead.
- The rice can be substituted with brown rice, but cooking times may increase accordingly.
- Using a large, heavy-bottomed pot ensures even cooking and prevents sticking.
Keywords: chicken pilaf, one pot dinner, green vegetable pilaf, healthy chicken recipe, easy dinner, Mediterranean chicken rice
