Chicken & Green Vegetable Pilaf (One Pot Dinner) Recipe

Introduction

This Chicken & Green Vegetable Pilaf is a vibrant, one-pot dinner that combines tender chicken with fresh zucchinis, asparagus, and peas. It’s a flavorful, easy meal perfect for busy weeknights, finished with crumbled feta and a squeeze of lemon for brightness.

Ingredients

• 300g (10oz) chicken breast (1 large)
• 2 tbsp olive oil
• 1 brown onion, diced
• 2 garlic cloves, minced
• 3 zucchinis, cut into 1.5cm (0.5 inch) cubes
• 3 bunches asparagus, cut into 5cm (2 inch) pieces
• 1 small lemon
• 2 cups frozen peas
• 60g (2oz) feta cheese, crumbled
• 1 cup long grain or basmati rice, uncooked
• 1 3/4 cups chicken stock (broth)
• Salt and pepper, to taste
• Parsley, finely chopped (optional)
• Lemon wedges, to serve

Instructions

1. Step 1: Heat the olive oil in a large, preferably non-stick, pot over medium-high heat. Add the garlic and diced onion and sauté until the onion softens and begins to brown, about 2 minutes.
2. Step 2: Stir in the rice to coat the grains in the oil, then pour in the chicken stock. Bring to a simmer, then lower the heat to medium-low.
3. Step 3: Place the chicken breast on top of the rice, partially submerged. Cover the pot and cook for 5 minutes.
4. Step 4: Remove the lid and scatter the frozen peas and zucchini cubes over the top without stirring. Cover again and cook for another 5 to 8 minutes, until most of the liquid is absorbed and the rice is slightly undercooked. Cooking time may vary depending on pot size.
5. Step 5: Remove the chicken and set it aside to rest. Scatter the asparagus pieces on top of the rice, cover, and cook for 1 to 2 minutes until the rice is al dente. Remove the pot from heat and let it stand for 5 minutes.
6. Step 6: Shred the chicken using a fork or your fingers if cool enough. Return the shredded chicken to the pot with the rice and vegetables.
7. Step 7: Season the pilaf with salt and pepper to taste. Squeeze the juice of the lemon over the mixture.
8. Step 8: Gently fluff and stir the rice to combine all ingredients evenly.
9. Step 9: Serve the pilaf on plates, topped with crumbled feta and chopped parsley if desired. Add lemon wedges on the side for extra zest.

Tips & Variations

• Use brown rice or quinoa for a whole grain version, but increase cooking time and add extra stock or water as needed.
• Swap chicken breast for thighs for a juicier result.
• Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.
• For vegetarian option, replace chicken with extra vegetables or chickpeas and use vegetable stock.
• Feta can be replaced with goat cheese or omitted if preferred.

Storage

Store leftover pilaf in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or stock to keep it moist. Avoid overcooking during reheating to maintain the texture of the rice and vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used and added at the same step as frozen peas. They may cook slightly faster, so keep an eye on the texture.

Is it necessary to rest the chicken before shredding?

Resting the chicken helps retain its juices and makes shredding easier, but if pressed for time you can shred it immediately after cooking, just be careful as it will be hot.

Chicken & Green Vegetable Pilaf (One Pot Dinner) Recipe

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★★★★★

4.8 from 63 reviews

• Author: Isabella
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A wholesome one-pot Chicken & Green Vegetable Pilaf combining tender chicken breast, fresh zucchinis, asparagus, and peas with fluffy long grain rice. Infused with garlic, onion, and lemon juice, and topped with crumbled feta and chopped parsley, this meal is both comforting and nutritious, perfect for a simple and elegant weeknight dinner.

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Ingredients

Scale 1x2x3x

Protein

• 300g (10oz) chicken breast (1 large)

Vegetables

• 1 brown onion, diced
• 2 garlic cloves, minced
• 3 zucchinis, cut into 1.5cm (0.5 inch) cubes
• 3 bunches asparagus, cut into 5cm (2 inch) pieces
• 2 cups frozen peas
• Parsley, finely chopped (optional)

Grain

• 1 cup long grain or basmati rice, uncooked

Dairy

• 60g (2oz) feta cheese, crumbled (optional)

Liquids & Oil

• 2 tbsp olive oil
• 1 3/4 cups chicken stock (broth)

Seasonings & Others

• Salt and pepper, to taste
• 1 small lemon (for juice and wedges)

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Instructions

1. Prepare aromatics: Heat olive oil in a large non-stick pot over medium-high heat. Add minced garlic and diced onion and sauté for about 2 minutes until the onion softens and starts to brown.
2. Add rice and simmer: Stir in the uncooked rice to coat each grain with oil, then pour in chicken stock. Bring the mixture to a simmer, then reduce heat to medium-low.
3. Cook chicken: Place the chicken breast on top of the rice so it is partially submerged. Cover the pot and cook for 5 minutes.
4. Add peas and zucchini: Remove the lid and scatter frozen peas and chopped zucchinis evenly on top without stirring. Cover and cook for an additional 5 to 8 minutes until most liquid is absorbed and rice is just slightly undercooked. Timing may vary depending on pot size.
5. Cook asparagus: Remove the chicken breast and set aside to rest. Scatter asparagus pieces over the rice, cover again, and cook for 1 to 2 minutes until the rice is al dente. Remove from heat and let the pot stand covered for 5 minutes.
6. Shred chicken: Once rested, shred the chicken breast using a fork or fingers if cool enough, then return the chicken into the pot with the rice and vegetables.
7. Season and flavor: Season the mixture with salt and pepper to taste. Squeeze the juice of the lemon over the pilaf to brighten the flavors.
8. Combine gently: Using a spoon, gently fluff and stir the rice to mix all ingredients evenly without breaking the grains.
9. Serve: Spoon the pilaf onto serving plates, then scatter crumbled feta and chopped parsley over the top. Serve with lemon wedges on the side.

Notes

• You can substitute long grain or basmati rice with brown rice; however, cooking time and liquid quantities may need adjustment.
• For added flavor, marinate the chicken briefly in lemon juice, garlic, and olive oil before cooking.
• Using a non-stick pot helps prevent the rice from sticking and burning during cooking.
• If feta or parsley are not available, they can be omitted without significantly changing the dish.
• Ensure the chicken breast is fully cooked by checking its internal temperature reaches 75°C (165°F).

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Chicken pilaf, one pot dinner, green vegetable pilaf, chicken and asparagus recipe, quick chicken dinner