Looking for a fast, delicious, and family-approved dinner idea that’s 100% halal? Try this One-Pan Chicken & Veggie Rice Bake a perfect weeknight meal that requires minimal prep and cleanup. It’s packed with flavor, healthy ingredients, and comes together in just over 30 minutes.
Why You’ll Love This Recipe:
- One dish = easy cleanup
- Customizable with any vegetables
- Halal-friendly and kid-approved
- Great for meal prep or leftovers
Ingredients:
- 2 boneless, skinless halal chicken breasts, diced
- 1 cup long-grain rice (uncooked)
- 2 cups low-sodium chicken broth (or water + bouillon cube, halal-certified)
- 1 cup broccoli florets
- 1 cup diced carrots
- ½ cup sweet corn (optional)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- In a large baking dish, combine the uncooked rice, chicken broth, olive oil, and seasonings. Mix well.
- Add the diced halal chicken, broccoli, carrots, and corn. Stir to combine everything evenly.
- Cover the dish tightly with foil and bake for 35–40 minutes, or until rice is fully cooked and chicken is tender.
- Remove from oven, fluff with a fork, and garnish with chopped parsley before serving.
Tips:
- You can substitute chicken with halal turkey, beef strips, or even tofu for a vegetarian version.
- Add a dash of chili flakes if your family likes a bit of spice.
- Leftovers can be refrigerated for up to 3 days.
Nutritional Information (Per Serving – Approximate):
- Calories: 390
- Protein: 26g
- Carbs: 34g
- Fat: 14g
- Fiber: 3g
- Sugar: 3g
- Sodium: 410mg
