One-Pot Healthy Chicken Rice (Print version)

Tender chicken, vegetables, and rice cooked together for a wholesome and easy main dish.

# What you’ll need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup baby spinach or kale, chopped (optional)
07 - 1 tablespoon fresh parsley, chopped

→ Grains

08 - 2/3 cup long-grain white rice, rinsed

→ Liquids

09 - 8 cups low-sodium chicken broth

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - 1/2 teaspoon black pepper
14 - 3/4 teaspoon salt
15 - Juice of 1/2 lemon (optional)

→ Fats

16 - 1 tablespoon olive oil

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 4 to 5 minutes until softened.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in chicken pieces and cook for 2 to 3 minutes until lightly browned.
04 - Add rice, thyme, oregano, bay leaf, salt, and pepper. Pour in chicken broth and bring to a boil.
05 - Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, until rice is tender and chicken is cooked through.
06 - Stir in chopped spinach or kale and cook for 2 to 3 minutes until wilted.
07 - Check seasoning and add additional salt or pepper as needed. Stir in lemon juice and parsley.
08 - Discard bay leaf. Serve hot, garnished with extra parsley if desired.

# Cooking tips:

01 -
  • One-pot wonder that saves time on both cooking and cleanup
  • Packed with protein, vegetables, and whole grains for a balanced meal
  • Naturally gluten-free and dairy-free without sacrificing flavor
  • Perfect for meal prep and tastes even better the next day
  • Customizable with your favorite vegetables and herbs
  • Budget-friendly and uses simple, wholesome ingredients
02 -
  • Taste the soup before adding all the salt—the broth and other ingredients already contain sodium
  • Let the soup rest for 5 minutes before serving to allow flavors to fully develop
  • Store leftovers in airtight containers for up to 4 days in the refrigerator
  • Freeze portions without the rice, then add freshly cooked rice when reheating for best texture
  • Use a Dutch oven for even heat distribution and better simmering results
  • Add the lemon juice at the very end to preserve its bright, fresh flavor
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