Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Add the boneless chicken breasts and coat them well. Let them marinate for at least 30 minutes.
- 2
Prepare the Vegetables
Wash and chop the mixed vegetables if not pre-chopped. Set aside.
- 3
Cook the Rice
In a medium saucepan, bring 2 cups of chicken broth to a boil. Add 1 cup of rice, reduce heat to low, cover, and simmer for about 18-20 minutes or until rice is tender and liquid is absorbed.
Cooking
- 4
Cook the Chicken
Heat a grill pan or skillet over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
- 5
- 6
Combine and Serve
Once the chicken is cooked and the rice is ready, fluff the rice with a fork. Serve the rice topped with sautéed vegetables and sliced grilled chicken on top. Garnish with fresh parsley and lemon wedges if desired.