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A hearty one-pot wonder! Tender chicken and nutty brown rice simmer with carrots and onions for a savory, wholesome meal. Perfect for a weeknight dinner, this pilaf is comforting and incredibly easy to make.
Sear the chicken
Sauté aromatics and toast rice
Combine and simmer
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A hearty one-pot wonder! Tender chicken and nutty brown rice simmer with carrots and onions for a savory, wholesome meal. Perfect for a weeknight dinner, this pilaf is comforting and incredibly easy to make.
This american recipe takes 75 minutes to prepare and yields 4 servings. At 556.87 calories per serving with 42.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Rest, finish, and serve
Omit the chicken and use vegetable broth instead of water. Add 1 can of rinsed chickpeas along with the rice for protein.
Increase the chicken to 600g and add 1/2 cup of quinoa along with the brown rice for a complete protein boost.
This recipe is naturally gluten-free. Just ensure your dried thyme is certified gluten-free if you have a severe allergy.
Reduce the olive oil to 1 tablespoon total and add more vegetables like chopped zucchini or bell peppers for extra fiber and nutrients.
Chicken breast is an excellent source of lean protein, which is crucial for muscle repair, growth, and overall body function.
Brown rice is a whole grain that provides dietary fiber, aiding in digestion, promoting satiety, and helping to regulate blood sugar levels.
Carrots and peas contribute essential vitamins like Vitamin A and K, which are important for vision, immune function, and bone health.
Yes, it's a well-balanced and healthy meal. It provides lean protein from chicken, complex carbohydrates and fiber from brown rice, and essential vitamins from the vegetables. Using water instead of broth and controlling the salt makes it a heart-healthy option.
One serving of this Chicken and Brown Rice Pilaf contains approximately 450-500 calories, depending on the exact size of the chicken breast and vegetables used.
You can, but you'll need to adjust the liquid and cooking time. Use about 2.25 cups of water for 1.5 cups of long-grain white rice and reduce the simmer time to about 15-20 minutes.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave with a splash of water to prevent it from drying out.
