Bright chicken, rice, and vegetables in a batch-friendly bowl built from verified IntelliCart foods.
Prep
12 min
Cook
24 min
Total
36 min
Yield · entire batch
1 serving
Difficulty
moderate
Calories / serving
592
Protein / serving
39g
Carbs / serving
60g
Fat / serving
20g
Est. cost / serving
$2.26
The entire recipe batch is shown. Yield: 1 serving. Nutrition and estimated cost above are per serving; plan portions are set separately.
5 ⅜ ounces Chicken thighs
¼ cup dry Bulk rice
1 ¼ cups Frozen vegetables
¾ teaspoon Olive oil
1 tablespoon Lemon juice
¼ teaspoon Garlic powder
½ teaspoon Paprika
12 min prep · 24 min cooking · 36 min total
Equipment
Pat the chicken dry. Toss it with the measured garlic powder, paprika, half the olive oil, and half the lemon juice.
Heat a large skillet over medium-high. Add the chicken in one layer and cook without moving it for 4 minutes; turn and cook 4 to 6 minutes more.
The thickest piece must reach 165°F and show no translucent center.
Move the chicken to a plate. Add the rice, vegetables, and 1 tablespoon water to the skillet. Cover and heat, stirring once, until steaming throughout.
Return the chicken to the skillet, add the remaining lemon juice, and toss for 1 minute. Spoon into a bowl and serve.
Storage
Cool leftovers promptly, refrigerate in a sealed container, and use within 3 days.
Serving notes
Cool leftovers promptly, refrigerate in a sealed container, and use within 3 days.
Reheat refrigerated portions until steaming throughout. Add fresh garnishes after reheating.
Allergen tags: none identified in mapped ingredients. This is not medical review.
Written by IntelliCart Test Kitchen for IntelliCart using verified structured foods.