All-in-One Chicken, Veggie & Rice Skillet
with Herby Mayo Dipping Sauce
Cooking time
25 minutes
Servings
4
Calories
940 /serving
Rest easy knowing there’s a one-pan plan! This recipe offers minimal cleanup and maximum uptake on a busy weeknight. It starts on the stovetop with seared chicken, 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 Canadian-raised chicken breasts (air chilled)
- 2 Garlic cloves
- 14g Parsley
- 400g Green beans (or string peas)
- 400g Nantes carrots
- 320g White rice
- 120ml Mayonnaise
- 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 • Sulphites
You will need:
Large high-sided oven-safe pan
Oil
Salt & pepper (S&P)
4 tbsp Butter
Total Fat
46 g
Saturated Fat
11 g
Sodium
700 mg
Total Carb
85 g
Sugars
10 g
Protein
48 g
Fibre
6 g
Preparation
Start the chicken
- Preheat the oven to 425°F.
- Pat the chicken dry; 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, 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, 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.
