Description
A flavorful one-pot meal with tender chicken, fragrant rice, and colorful vegetables, all enhanced by basil pesto.
Ingredients
Scale
- 1 lb chicken thighs, cut into 1-inch pieces
- 1 tbsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp chili flakes (optional)
- 1 red onion, finely diced
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, chopped
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can chickpeas, drained and rinsed
- ⅓ cup basil pesto
- Juice of ½ lemon
- 1 tbsp olive oil
Instructions
- Prepare chicken by seasoning with Italian seasoning, salt, pepper, and chili flakes in a bowl.
- Chop vegetables: red onion, garlic, cherry tomatoes, and zucchini.
- Rinse rice in a fine-mesh sieve until water runs clear.
- Sear the chicken in a pot with olive oil for 3-4 minutes on each side until golden.
- Sauté red onion and zucchini in the pot for 5-7 minutes.
- Add minced garlic and sauté for 1 minute.
- Stir in the rinsed rice and toast for 2-3 minutes.
- Add chicken broth and chickpeas, then return the seared chicken back to the pot.
- Bring to a boil, then cover and let simmer for 18-20 minutes.
- Remove from heat, fluff rice, and add pesto, cherry tomatoes, and lemon juice, then fold to combine.
- Let rest for 5 minutes before serving.
Notes
For added flavor, consider substituting proteins or using seasonal vegetables. This dish can be modified to be lighter or vegan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg
Keywords: one-pot meal, pesto, chicken and rice, weeknight dinner, family-friendly