Chicken and Green Vegetable Pilaf

Looking for a complete, healthy, and satisfying meal you can make in just one pot? This Chicken and Green Vegetable Pilaf is the answer! We're talking tender chicken, vibrant green vegetables like zucchini and asparagus, and fluffy rice all cooked together to perfection. The lemon juice and feta cheese add a bright, salty finish that truly elevates this dish. It's a dinner that feels special but is easy enough for any weeknight. Plus, the clean-up is a breeze!

Instructions

1. 1

   Heat the olive oil in a large pot or a Dutch oven over medium-high heat. Add the diced onion and minced garlic, and sauté for about 2 minutes until the onion is soft and just beginning to brown.

2. 2

   Add the uncooked rice to the pot and stir it to coat the grains with the oil. Pour in the chicken stock and bring the mixture to a simmer, then reduce the heat to medium-low.

3. 3

   Place the whole chicken breast directly on top of the rice, making sure it's partially submerged in the liquid. Cover the pot with a tight-fitting lid and cook for 5 minutes.

4. 4

   Remove the lid and add the frozen peas and cubed zucchini. Don't stir them in, just scatter them evenly over the top of the rice and chicken. Cover the pot again and continue to cook for another 5 to 8 minutes, or until most of the liquid has been absorbed and the rice is just slightly undercooked.

5. 5

   Carefully remove the chicken breast from the pot and set it aside on a plate to rest for a few minutes. Scatter the asparagus pieces over the rice, put the lid back on, and cook for 1 to 2 more minutes until the rice is al dente (cooked but with a slight bite to it). Then, remove the pot from the heat and let it stand, covered, for 5 minutes.

6. 6

   While the rice is resting, use two forks to shred the cooked chicken into bite-sized pieces. Once the rice is ready, add the shredded chicken back into the pot.

7. 7

   Season the pilaf with salt and pepper to taste. Squeeze the juice from the small lemon over the top of everything.

8. 8

   Gently fluff and stir the rice and ingredients together to make sure everything is evenly combined. Spoon the pilaf onto serving plates, top with crumbled feta and fresh parsley if you like, and serve with extra lemon wedges on the side for squeezing.

Recipe Notes

• If you’re using two smaller chicken breasts instead of one large one, you should remove them from the pot a couple of minutes earlier than the recipe suggests so they don’t get overcooked and dry.

• For the best results, use a non-sticky rice like long-grain or basmati. Brown rice, jasmine, and medium-grain rice are also good substitutes. While short-grain rice will work, the pilaf will come out stickier than intended. This recipe is not suitable for risotto rice.

• I personally love using Danish feta for this recipe because it crumbles so well and has a tangy flavor. However, regular Greek or standard feta works great too. If you want to try something different, goat cheese is also a wonderful alternative.