Description
A wholesome one-pot Chicken & Green Vegetable Pilaf featuring tender chicken breast, fresh zucchinis, asparagus, and peas cooked with fragrant long grain rice in chicken stock. Enhanced with crumbled feta cheese, fresh lemon juice, and parsley for a bright, satisfying dinner perfect for busy weeknights.
Ingredients
Scale
Protein
- 300g (10oz) chicken breast (1 large)
Vegetables & Herbs
- 1 brown onion, diced
- 2 garlic cloves, minced
- 3 zucchinis, cut into 1.5cm (0.5 inch) cubes
- 3 bunches asparagus, cut into 5cm (2 inch) pieces
- 2 cups frozen peas
- Parsley, finely chopped (for garnish)
- Wedges of lemon (to serve)
Pantry
- 2 tbsp olive oil
- 1 cup long grain or basmati rice (uncooked)
- 1 3/4 cups chicken stock
- Salt and pepper, to taste
Dairy
- 60g (2oz) feta cheese, crumbled
Other
- 1 small lemon (juice only)
Instructions
- Sauté aromatics: Heat olive oil in a large preferably non-stick pot over medium-high heat. Add minced garlic and diced onion, sautéing until the onion softens and begins to brown, about 2 minutes.
- Add rice and stock: Stir in the uncooked rice, coating it with the oil and aromatics. Pour in the chicken stock and bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low.
- Cook chicken: Place the chicken breast partially submerged on top of the rice, cover the pot with a lid, and cook for 5 minutes to allow the chicken to start cooking through.
- Add peas and zucchinis: Remove the lid and scatter frozen peas and cubed zucchinis evenly over the rice without stirring. Cover again and cook for 5 to 8 minutes until most of the liquid is absorbed and the rice is slightly undercooked. Cooking time may vary depending on pot size.
- Cook asparagus and rest rice: Remove the chicken and set aside to rest. Scatter asparagus pieces over the rice, cover the pot, and cook for 1 to 2 minutes until the rice reaches al dente texture. Remove from heat and let the pot stand, covered, for 5 minutes.
- Shred chicken: Once the chicken is cool enough to handle, shred it using a fork or your fingers, then return it to the pot with the resting rice and vegetables.
- Season and add lemon: Season the pilaf with salt and pepper to taste. Squeeze the juice of the small lemon over the entire dish to brighten the flavors.
- Fluff and combine: Gently stir the pilaf to fluff the rice and evenly distribute the chicken and vegetables.
- Serve: Spoon the pilaf onto plates and garnish with crumbled feta cheese and chopped parsley if desired. Serve with lemon wedges on the side for additional zest.
Notes
- Use chicken breast for a lean source of protein; thighs can be substituted but may affect cooking times.
- For rice substitutes, long grain or basmati rice works best for fluffy texture.
- Feta cheese adds a creamy, salty contrast, but can be omitted for a dairy-free version.
- Cooking times may vary slightly depending on pot size and stovetop heat.
- Ensure to let the pot rest off heat to allow the rice to finish cooking and absorb flavors fully.
