Easy Dinner Ideas for Family: Quick & Simple Halal Meal

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:

1. Preheat oven to 375°F (190°C).
2. In a large baking dish, combine the uncooked rice, chicken broth, olive oil, and seasonings. Mix well.
3. Add the diced halal chicken, broccoli, carrots, and corn. Stir to combine everything evenly.
4. Cover the dish tightly with foil and bake for 35–40 minutes, or until rice is fully cooked and chicken is tender.
5. 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

One-Pan Chicken & Veggie Rice Bake

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• Author: Ena Recipes
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Halal

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Description

This One-Pan Chicken & Veggie Rice Bake is a quick, family-friendly halal dinner perfect for busy weeknights. Juicy chicken, fluffy rice, and colorful vegetables all cook together in a single dish easy to prepare, easier to clean up!

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Ingredients

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• 2 boneless, skinless halal chicken breasts, diced

• 1 cup long-grain rice (uncooked)

• 2 cups low-sodium chicken broth (or halal bouillon + water)

• 1 cup broccoli florets

• 1 cup diced carrots

• ½ cup corn (optional)

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ½ teaspoon ground cumin

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons olive oil

• Fresh parsley, chopped (optional for garnish)

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Instructions

 

• Preheat your oven to 375°F (190°C).

• In a large oven-safe baking dish, combine the rice, broth, olive oil, garlic powder, paprika, cumin, salt, and pepper. Stir well.

• Add the chicken, broccoli, carrots, and corn. Mix gently to distribute evenly.

• Cover the dish tightly with aluminum foil.

• Bake for 35–40 minutes, or until the rice is fully cooked and the chicken is tender.

• Remove from oven, fluff the rice with a fork, and garnish with fresh parsley before serving.

Notes

• You can substitute chicken with halal beef strips, ground turkey, or tofu for variation.
• Adjust vegetables based on availability zucchini, peas, or bell peppers work well.
• For a spicier version, add red chili flakes or a pinch of cayenne.
• Great for meal prep store leftovers in an airtight container for up to 3 days in the fridge.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Oven-Baked
• Cuisine: American / Halal

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 390 kcal
• Sugar: 3 g
• Sodium: 410 mg
• Fat: 14 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 10.5 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 26 g
• Cholesterol: 65 mg