Description
This Spiced Chicken with Fragrant Rice and Colorful Vegetables is a flavorful and nutritious main course combining tender, well-seasoned chicken with aromatic basmati rice and vibrant sautéed vegetables. Inspired by Middle Eastern flavors, this wholesome dish is perfect for a healthy dinner or meal prep.
Ingredients
Scale
For the Chicken
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 cup basmati rice, rinsed
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 cups low-sodium chicken broth
For the Vegetables
- 1 tablespoon olive oil
- 1 cup chopped red bell pepper
- 1 cup chopped zucchini
- 1 cup shredded carrot
- 1/2 cup frozen peas, thawed
- Salt and pepper, to taste
Garnish
- Chopped parsley or cilantro
- Lemon wedges
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with olive oil, ground cumin, smoked paprika, turmeric, ground coriander, garlic powder, cinnamon, salt, and black pepper. Mix thoroughly to coat all the chicken evenly. Let the mixture marinate for at least 15 minutes or up to 1 hour for a more intense flavor.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked through and has a golden brown exterior. Remove the chicken from the skillet and set aside.
- Prepare the Rice: In a saucepan, heat olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in minced garlic, rinsed basmati rice, turmeric, ground cumin, and salt. Toast the rice and spices for 1–2 minutes while stirring to release the aromas. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover the saucepan, and simmer for 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork before serving.
- Sauté the Vegetables: While the rice is cooking, heat another tablespoon of olive oil in a separate skillet over medium heat. Add the chopped red bell pepper, zucchini, shredded carrot, and thawed peas. Cook, stirring frequently, for 5–6 minutes until the vegetables are crisp-tender. Season with salt and pepper to taste.
- Assemble and Serve: Spoon the fragrant rice onto serving plates. Top with the sautéed vegetables and spiced chicken pieces. Garnish with chopped parsley or cilantro and serve with lemon wedges on the side for a fresh, bright finish.
Notes
- You can substitute basmati rice with brown rice or quinoa for a different texture and nutritional profile.
- Adding a spoonful of Greek yogurt or tzatziki on the side complements the spices nicely, providing a creamy contrast.
- This recipe is ideal for meal prep and reheats well, making it convenient for busy weeknights.
