Best 30 Minute Chicken Vegetables And Rice Recipes

CAULIFLOWER CHICKEN FRIED RICE (30 MIN!)

Cauliflower Chicken Fried Rice (30 Min!) image

This cauliflower chicken fried rice tastes a lot like the takeout version, but is made with healthy ingredients and packed with veggies! Ready in 30 minutes.

Provided by Maya Krampf

Time 30m

Number Of Ingredients 13

Ingredients

1 medium head Cauliflower ((or 4 cups riced cauliflower))
2 tbsp Unsalted butter
1 lb Chicken breast ((cut into bite sized pieces))
1 tsp Sea salt
1/2 tsp Black pepper
1 medium Onion ((finely diced))
2 cloves Garlic ((minced))
1/4 cup Carrots ((optional, diced))
1/4 cup Green peas ((optional, fresh or frozen))
2 large Eggs
2 tbsp Coconut aminos
1 tsp Toasted sesame oil
3 medium Green onions ((chopped))

Steps:

Remove the cauliflower leaves and stems. Push the cauliflower florets into a running food processor, with a grating attachment to make cauliflower rice. Alternatively, rice the cauliflower using a box grater.
In a large saute pan over medium heat, heat one tablespoon of butter. Once hot add the chicken pieces and season with salt and pepper. Saute until cooked through, about 5-6 minutes. Transfer the cooked chicken to a plate and set aside.
Return the pan to medium-high heat and add the remaining butter. Add the onion, garlic, and carrots. Saute for 4-5 minutes, until the onions are translucent and the carrots have softened up a bit. Add the peas and saute for one more minute.
Whisk the eggs in a small bowl and push the veggies to the edge of the pan. Add the eggs in the center and cook until barely scrambled.
Add the cauliflower and chicken, and saute for 5 more minutes, until the cauliflower is soft but not mushy.
Remove from the heat and add in the coconut aminos, sesame oil, and chopped green onions. Season with more salt and pepper to taste.

Nutrition Facts : Calories 243 kcal, Carbohydrate 15.1 g, Protein 21.4 g, Fat 11.1 g, SaturatedFat 4.6 g, TransFat 0.2 g, Cholesterol 108 mg, Sodium 676 mg, Fiber 4.6 g, Sugar 6.7 g, UnsaturatedFat 4 g, ServingSize 1 serving

30-MINUTE CHICKEN, VEGETABLES AND RICE

30-Minute Chicken, Vegetables and Rice image

This is a very healthy, easy meal to make, and you can easily change it around to suit your own needs and taste.

Provided by supernova

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 -2 tablespoon olive oil
1 shallot, sliced thin
2 garlic cloves, minced
1 lb chicken breast, cubed
1 (16 ounce) bag frozen vegetables (any kind)
1 (14 1/2 ounce) can chicken broth, fat-free
1/4 cup zesty Italian dressing
2 cups Minute brown rice, uncooked

Steps:

Heat oil in large skillet on medium heat.
Add shallots and garlic, cook until soft; about 1 to 2 minutes.
Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
Add vegetables; cook; about 5 minutes, or until veggies are tender.
note: i always use different vegetables.
Stir in broth; bring to boil.
Stir in rice and dressing; cover, reduce heat to low.
Cook 10 minutes or until liquid is absorbed and chicken is cooked through.

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

Garlic Chicken, Vegetable and Rice Skillet image

You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

Vegetable cooking spray
1 ¼ pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock
¾ cup uncooked white rice
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
⅓ cup grated Parmesan cheese
Paprika

Steps:

Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.