Description
A healthy one-pan chicken and spinach rice recipe made with tender chicken breast, fluffy rice, fresh spinach, and chickpeas. Perfect for a quick weeknight dinner.
Ingredients
2/3 cup uncooked white rice
1 pound boneless, skinless chicken breast
3 cups fresh spinach, washed and chopped
1 cup canned chickpeas, rinsed and drained
1 medium carrot, shredded
6 scallions, chopped
2 garlic cloves, minced
2 tablespoons olive oil, divided
Salt, to taste
Black pepper, to taste
Water, as needed to cook the rice
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breast and cook on both sides until golden brown and fully cooked through. Remove from the pan and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Sauté the scallions and minced garlic for about 30 seconds until fragrant.
3. Stir in the chopped spinach, chickpeas, shredded carrot, and uncooked rice. Season lightly with salt.
4. Pour in enough water to fully cover the rice and ingredients. Bring to a gentle boil.
5. Cover the skillet with a lid, reduce the heat to medium-low, and cook until the rice is tender. Stir occasionally and add more water if needed to prevent sticking.
6. Once the rice is cooked, slice or cube the chicken and return it to the pan. Stir to combine and cook for an additional 3 to 4 minutes.
7. Adjust seasoning with additional salt and black pepper as desired. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Add a splash of water when reheating to maintain moisture.
This recipe is naturally gluten-free and dairy-free.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop
- Cuisine: American