Meals Recipe
Make Meals Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Grains
Protein
Vegetables & Flavor
Finishing & Garnish
Method
Base & Grains
- 1
Rinse and toast rice
Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the drained rice and toast, stirring, for 2 minutes until slightly translucent and fragrant.
- 2
Protein
- 3
Prepare chicken
Pat chicken breasts dry and season both sides with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. If breasts are thick, butterfly or pound to even thickness (~3/4 inch) for even cooking.
- 4
Sear and finish chicken
Heat a large skillet over medium-high heat. Add 1 tablespoon butter and let it melt. Add the seasoned chicken and sear 3–4 minutes per side until golden brown. Reduce heat to medium-low, cover, and cook 4–6 more minutes (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from skillet, tent with foil, and let rest 5 minutes. Slice into 1/2-inch strips before serving.
Vegetables & Flavor
- 5
Prep vegetables
While rice is simmering and chicken is cooking, dice the onion, mince the garlic, seed and dice the red bell pepper, and cut the zucchini into half-moons about 1/4-inch thick. Halve the cherry tomatoes.
- 6
Sauté vegetables
In the same skillet used for chicken (wipe out excess but keep browned fond), add a splash of olive oil if needed and place over medium heat. Add the diced onion and sauté 3–4 minutes until softened. Add the minced garlic, red pepper, and zucchini; cook 4–5 minutes until vegetables begin to brown and soften. Stir in 1/2 cup frozen peas and cherry tomatoes and cook 2 more minutes until peas are heated and tomatoes start to soften. Season with 1/2 teaspoon dried oregano and 1/4 teaspoon red pepper flakes, plus a pinch of salt and pepper to taste.
- 7
Combine with rice
Gently fold the sautéed vegetables into the fluffed rice in the saucepan or a large bowl so the rice is evenly mixed and warm throughout.
Finishing & Garnish
- 8
Finish and plate
Divide the rice-vegetable mix among 4 plates (or 3 hearty servings). Top each portion with sliced chicken. Drizzle each plate with 1 teaspoon olive oil, sprinkle with 2 tablespoons chopped fresh parsley, and grate about 1 tablespoon (or to taste) Parmesan over the top if using.
- 9