One-Pan Chicken, Veggie & Rice Skillet
with Herbed Mayo
Cooking time
25 minutes
Servings
4
Calories
860 /serving
Rest easy knowing there’s a one-pan plan! This recipe offers minimal cleanup in the kitchen and maximum uptake at the table, just what every parent needs on a busy weeknight. Meat and veg go into the skillet to soak up our popular Garlic & Sweet Pepper seasoning. It starts on the stovetop with seared chicken breasts, carrots, green beans and rice, riding on a pat of butter. It finishes out of the oven, served with parsley-flecked mayo for dipping.
We will send you:
- 4 Chicken breasts
- 300g Nantes carrots
- 300g Green beans
- 1 Garlic clove
- 1 Bunch of parsley
- 90ml Mayonnaise
- 320g White rice
- 60ml Vegetable demi-glace
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk
You will need:
Salt & pepper (S-P)
Large high-sided oven-safe pan
Oil
4 tbsp Butter
Total Fat
39 g
Saturated Fat
11 g
Sodium
670 mg
Total Carb
82 g
Sugars
8 g
Protein
48 g
Fibre
6 g
Preparation
Start the chicken
Preheat the oven to 425°F. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large, high-sided, oven-safe pan, heat a drizzle of oil on high. Add the chicken and cook, 3 to 4 min. per side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, remove the stem ends of the green beans; cut crosswise into 1-inch pieces. Halve the carrots lengthwise; thinly slice crosswise. Mince the garlic. Roughly chop the parsley leaves and stems.
Start the vegetables & rice
In the reserved pan, heat a drizzle of oil on medium-high. Add the green beans, rice, carrots, garlic, all but a pinch of the remaining spices and 4 tbsp butter. Cook, scraping up any browned bits, 2 to 3 min., until beginning to brown.
Continue the vegetables & rice
To the pan of vegetables and rice, add 2 ½ cups water, the demi-glace and a big pinch of salt; bring to a boil. Cover, transfer to the oven and bake, 8 to 10 min., until the rice and vegetables are partially cooked.
Finish the chicken, vegetables & rice
When the rice and vegetables are partially cooked, remove from the oven, stir and add the chicken. Cover and bake, 8 to 10 min., until the chicken* is cooked through and the rice and vegetables are tender.
Make the herbed mayo & serve
In a small bowl, combine the mayo, ⅔ of the parsley, the remaining spices and S&P. Divide the chicken (slice beforehand if desired), vegetables and rice between your plates. Garnish with the remaining parsley. Serve the herbed mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
