Chicken and Rice with Vegetables
A comforting one-pan meal of seasoned chicken, fluffy rice, and tender carrots, topped with crunchy cashews and a cool herbed yogurt sauce. Perfect for a weeknight dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 1.5 lb chicken thighs
- 1 cup long-grain rice
- 2 medium carrots
- ½ cup cashews
- ½ cup plain yogurt
- ¼ cup fresh herbs (dill or parsley)
- 2 cups chicken broth
- 2 tbsp olive oil
Instructions
- 1
Season the 1.5 lb chicken thighs with salt and pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat and brown the chicken until golden, about 4 minutes per side. Remove and set aside.
- 2
In the same pot, add the remaining 1 tbsp olive oil and the 2 sliced carrots. Cook until slightly softened, about 3 minutes.
- 3
Add the 1 cup rice and stir to coat with oil. Pour in the 2 cups chicken broth and bring to a simmer.
- 4
Return the chicken to the pot, nestling it into the rice. Cover and cook over low heat until the rice is tender and the chicken is cooked through, about 20 minutes.
- 5
While the rice cooks, mix the 0.5 cup yogurt with the 0.25 cup chopped herbs and a pinch of salt to make the sauce.
- 6
Toast the 0.5 cup cashews in a dry skillet over medium heat until fragrant, about 3 minutes.
- 7
Serve the chicken and rice topped with the toasted cashews and a dollop of herbed yogurt sauce.
Tools you’ll need
- Large pot with lid
- Skillet
- Cutting board
- Knife
- Measuring cups and spoons
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