Chicken & Green Vegetable Pilaf (One Pot Dinner)

By Nagi | RecipeTin Eats

A complete meal in one-pot, loaded with vegetables! Unintentionally healthy at only 370 calories per serving.

Ingredients

• 300g (10oz) chicken breast ((1 large one) (see notes))
• 2 tbsp olive oil
• 1 brown onion (, diced)
• 2 garlic cloves (, minced)
• 3 zucchinis (, cut into 1.5cm/0.5cm cubes)
• 3 bunches asparagus (, cut into 5cm/2 inch pieces)
• 1 small lemon
• 2 cups frozen peas
• 60g (2oz) feta cheese (, crumbled (see notes))
• 1 cup long grain or basmati rice (, uncooked (see notes for substitutes))
• 1 3/4 cups chicken stock ((broth))
• Salt and pepper
• Salt and pepper
• Parsley (, finely chopped)
• Wedges of lemon

Instructions

1. 1

   Heat olive oil in a large pot (preferably non stick) over medium high heat. Add the garlic and onion and sauté until the onion is softened and starting to brown - about 2 minutes.

2. 2

   Add rice and stir to coat the grains with the oil, then add chicken stock. Bring to simmer then turn down heat to medium low.

3. 3

   Place chicken on top of the rice (partially submerged), then cover pot and cook for 5 minutes.

4. 4

   Remove lid and add peas and zucchinis (don't stir, just scatter them across the top), then cover and cook for a further 5 to 8 minutes until most of the water has been absorbed and the rice is just slightly undercooked. It might take longer if you are using a smaller pot.

5. 5

   Remove the chicken and set aside to rest for a few minutes. Scatter the asparagus over the top, then place the lid back on and cook for 1 to 2 minutes until rice is al dente (cooked but still firm to touch), then remove the pot from the stove and let stand for 5 minutes.

6. 6

   Shred the chicken with a fork (or your fingers, if cool enough), then add back into the pot with the resting rice.

7. 7

   Season to taste with salt and pepper. Squeeze juice of the lemon over the rice.

8. 8

   Gently stir the rice to fluff it up and toss the ingredients through.

9. 9

   Spoon onto serving plates, scatter with feta and parsley (if using), and lemon wedges on the side.