25-Minute Chicken and Rice Veggies – Weeknight Hero Meal

Name: 25-Minute Chicken and Rice Veggies - Weeknight Hero Meal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: International
Ingredients: 1 cup rice; 2 chicken fillets; 1 cup mixed vegetables (carrots, peas, corn); 2 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder

By:

Christina R. Jones

July 18, 2025

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Let me tell you about my weeknight superhero – chicken and rice veggies! This dish saved me countless times when I needed something fast, filling, and packed with goodness. There’s something magical about how tender chicken, fluffy rice, and colorful veggies come together in one pan. I first made this recipe during my college days (when ramen was my other “go-to”), and it’s still my family’s comfort food favorite. The best part? You probably have everything you need right in your kitchen already. Just simple ingredients transforming into a complete meal that’s equally good for meal prep or impromptu dinners. Trust me, once you try this combo, you’ll understand why it’s been my reliable staple for years!

Why You’ll Love This Chicken and Rice Veggies Recipe

This recipe isn’t just another dinner—it’s a lifesaver that checks all the boxes. Here’s why it’s been my back-pocket meal for years:

Weeknight fast: From fridge to table in 30 minutes flat (even faster if you cheat with pre-chopped veggies like I sometimes do)
Perfectly balanced: You get lean protein, fiber-rich grains, and colorful veggies all in one comforting bite
Totally customizable: Swap in whatever veggies are wilting in your fridge or change up the spices to match your mood
Kid-approved magic: The mild flavors and familiar ingredients make even picky eaters clean their plates (my nephew calls it “confetti chicken”)

Ingredients for Chicken and Rice Veggies

Gathering ingredients for this recipe feels like a quick pantry raid – everything’s so basic yet transforms into something special! Here’s exactly what you’ll need:

1 cup long-grain white rice (uncooked – I prefer Jasmine for its lovely fragrance, but any variety works)
2 boneless, skinless chicken fillets (about 1 lb total, cut into 1-inch cubes – this size cooks evenly)
1 cup colorful veggie mix (I use equal parts diced carrots, sweet peas, and corn kernels for that confetti look)
2 tbsp good olive oil (for sautéing – it adds nice flavor)
1 tsp each salt & black pepper (the dynamic duo – adjust to taste)
1 tsp garlic powder (my secret for instant depth of flavor)

A quick note: those veggies aren’t set in stone – last week I threw in some diced red bell pepper I had leftover, and it was delicious! The beauty is in the flexibility.

How to Make Chicken and Rice Veggies

Alright, let’s get cooking! This comes together so easily once you’ve got everything prepped. I’ll walk you through each step like I’m right there with you in the kitchen (just imagine me waving my wooden spoon enthusiastically).

Step 1: Cook the Rice

First things first – let’s get that rice going! I use a simple 2:1 water ratio – that’s 2 cups water for every 1 cup rice. Bring it to a boil in a medium saucepan, then stir in the rice, reduce heat to low, cover, and let it work its magic for 15 minutes. No peeking! When time’s up, take it off heat but keep it covered – this lets the steam finish the job for perfect fluffy grains every time.

Step 2: Prepare the Chicken

While the rice cooks, toss your chicken cubes with the salt, pepper, and garlic powder – really massage those spices in! Heat 1 tbsp olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken in a single layer (crowding makes them steam instead of brown). Cook for 4-5 minutes per side until they’re golden with no pink inside. Transfer to a plate – they’ll finish cooking later when we combine everything.

Step 3: Sauté the Vegetables

Same skillet, another 1 tbsp olive oil (no need to wash it – those browned bits add flavor!). Toss in your veggie mix and stir-fry over medium heat for about 5 minutes. You want them tender-crisp – they should still have some bite when you poke them with a fork. Pro tip: if using frozen veggies, no need to thaw first!

Step 4: Combine and Serve

Now the fun part! Fluff the rice with a fork and add it to the skillet with the veggies. Return the chicken and any juices to the pan too. Gently mix everything together over low heat for 2 minutes – just enough to let the flavors marry. Taste and adjust seasoning – I often add an extra pinch of salt or squeeze of lemon at this point. Serve hot and watch how fast it disappears!

chicken and rice veggies - detail 1

Tips for Perfect Chicken and Rice Veggies

After making this dish weekly for years, I’ve picked up some foolproof tricks that take it from good to “can I have seconds?” delicious:

Dry chicken pat-down: Always blot chicken cubes with paper towels before seasoning – removes excess moisture for better browning
Hot pan rule: Wait until your oil shimmers before adding ingredients – that sizzle means perfect sear territory
Rice resting time: Let cooked rice sit covered for 5 minutes off heat – those extra minutes make all the difference in texture
Veggie timing: Add firmer veggies (like carrots) first, then softer ones (peas) last to prevent mushiness

These little touches make this simple dish taste like it came from a fancy restaurant kitchen!

Ingredient Substitutions

One of my favorite things about this recipe is how easily you can swap ingredients based on what’s in your pantry! Here are my go-to substitutions that still keep the dish delicious:

Quinoa for rice: Use equal amounts – it adds a nutty flavor and boosts protein (just rinse it first to remove bitterness)
Tofu for chicken: Extra-firm tofu works great – press it well and brown just like chicken for a vegetarian twist
Veggie variations: Swap in zucchini, bell peppers, or green beans when you’re out of the classic mix – whatever’s fresh or needs using up!
Oil options: No olive oil? Avocado or coconut oil work beautifully for cooking (just know coconut adds a subtle sweetness)

Serving Suggestions for Chicken and Rice Veggies

This dish is already a complete meal, but a few simple touches can make it extra special! I love drizzling mine with a quick garlic yogurt sauce (just Greek yogurt, lemon, and minced garlic) or sprinkling fresh parsley on top for color. For crunch, toasted slivered almonds are my secret weapon. Sometimes I’ll serve it with warm pita bread to scoop up every last flavorful bite – my kids go wild for that! The possibilities are endless, so have fun with it.

Storage and Reheating

Here’s the best way to keep your chicken and rice veggies tasting fresh! Store leftovers in airtight containers—they’ll last 3-4 days in the fridge or 2 months frozen. When reheating, I splash a tablespoon of water or broth over the rice before microwaving (covered!) for 2 minutes to restore moisture. For crispier chicken, a quick skillet reheat works wonders!

Chicken and Rice Veggies Nutritional Information

Here’s the nutritional breakdown per serving (keep in mind these are estimates – your exact numbers might vary slightly based on ingredients):

Calories: 350
Protein: 25g (that chicken really packs a punch!)
Carbs: 45g (mostly from the wholesome rice and veggies)
Fiber: 4g (thanks to all those colorful vegetables)
Fat: 10g (the good kind from olive oil and lean chicken)

Remember, nutritional values can change if you tweak the recipe – like adding extra veggies (good!) or doubling the olive oil (also delicious!).

Frequently Asked Questions

Over the years, I’ve gotten so many great questions about this recipe from friends (and now from you!). Here are the ones that come up most often:

Can I use frozen vegetables instead of fresh?

Absolutely! Frozen veggies work perfectly – no need to thaw them first. Just toss them straight from the freezer into the pan. They might take an extra minute or two to cook, but they’ll taste just as delicious. I always keep a bag of mixed veggies in the freezer for emergency dinners!

How do I keep my chicken from drying out?

The secret is twofold: don’t overcook the chicken cubes (they should just turn opaque), and make sure to cut them evenly so they cook at the same rate. I also recommend taking them off the heat when they’re almost done – they’ll finish cooking when we combine everything at the end.

What’s the best rice substitute for this dish?

If you’re not feeling rice, quinoa or cauliflower rice both work beautifully! For quinoa, use the same 1:2 ratio with water. With cauliflower rice, just sauté it with the veggies for about 5 minutes – it cooks much faster than regular rice.

Can I make this ahead for meal prep?

This is my favorite meal prep recipe! It keeps wonderfully in the fridge for 3-4 days. Just store the components separately if possible – that way the rice doesn’t soak up all the chicken’s juices. When ready to eat, a quick microwave zap brings it right back to life!

Share Your Experience

I’d love to hear how your chicken and rice veggies turn out! Snap a photo and tag me – I live for those “made it!” kitchen moments. Happy cooking!