One-Pot Chicken and White Rice

Instructions

1. 1

   Blanch the vegetables to reduce potassium

   • Bring a medium pot of water to a rolling boil.
   • Add the chopped red bell pepper and shredded cabbage.
   • Boil for 2-3 minutes, then immediately drain the vegetables in a colander and rinse with cold water to stop the cooking process. Set aside.
2. 2

   Cook the chicken

   • In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
   • Add the cubed chicken breast and cook, stirring occasionally, until lightly browned on all sides, about 4-5 minutes. The chicken does not need to be cooked through.
   • Remove the chicken from the pot and set it aside on a plate.
3. 3

   Sauté aromatics and toast the rice

   • Add the remaining 1 tablespoon of olive oil to the same pot.
   • Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
   • Add the rinsed white rice to the pot and stir for 1 minute to lightly toast it.
4. 4

   Combine and cook the dish

   • Stir in the garlic powder, onion powder, dried thyme, black pepper, and salt.
   • Add the 2 cups of water and the blanched vegetables to the pot. Stir everything together.
   • Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
5. 5

   Finish and serve

   • Turn off the heat. Return the cooked chicken to the pot, placing it on top of the rice.
   • Cover the pot again and let it stand for 5 minutes to allow the chicken to heat through.
   • Uncover, fluff the rice with a fork, and stir in the fresh lemon juice and chopped parsley.
   • Divide evenly into 4 bowls and serve immediately. Check chicken internal temperature reaches 165°F (74°C).