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!
Ingredients
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2 boneless, skinless halal chicken breasts, diced
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1 cup long-grain rice (uncooked)
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2 cups low-sodium chicken broth (or halal bouillon + water)
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1 cup broccoli florets
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1 cup diced carrots
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½ cup corn (optional)
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1 teaspoon garlic powder
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1 teaspoon paprika
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½ teaspoon ground cumin
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½ teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons olive oil
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Fresh parsley, chopped (optional for garnish)
Instructions
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Preheat your oven to 375°F (190°C).
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In a large oven-safe baking dish, combine the rice, broth, olive oil, garlic powder, paprika, cumin, salt, and pepper. Stir well.
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Add the chicken, broccoli, carrots, and corn. Mix gently to distribute evenly.
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Cover the dish tightly with aluminum foil.
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Bake for 35–40 minutes, or until the rice is fully cooked and the chicken is tender.
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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