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.

Ingredients

Scale

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)

Instructions

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.
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.
Cook chicken: Place the chicken breast on top of the rice so it is partially submerged. Cover the pot and cook for 5 minutes.
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.
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.
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.
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.
Combine gently: Using a spoon, gently fluff and stir the rice to mix all ingredients evenly without breaking the grains.
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