Description
A delicious and easy one-pan meal combining chicken, rice, and vegetables baked to perfection.
Ingredients
Scale
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 2 to 3 tablespoons toasted sesame oil
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 3 packets prepared rice (about 6 cups cooked rice)
- 3/4 to 1 cup frozen peas and carrots blend
- 1/3 cup lite soy sauce (or as desired)
- 2 large eggs, scrambled
- 2 to 3 tablespoons green onions, diced into thin rounds
Instructions
- Preheat oven to 400F (use convection if you have it), line a sheet pan with aluminum foil for easier cleanup, evenly scatter the chicken, drizzle with oil, season with pepper, toss to evenly coat the chicken, and bake for about 10 minutes, or until chicken is just cooked through.
- Remove sheet pan from the oven, add the rice, peas and carrots (I added straight from the freezer and didn’t thaw), soy sauce, toss to mix and coat evenly, return the pan to the oven, and bake for 2 to 3 minutes.
- While the chicken and rice cook, scramble the eggs on the stove.
- Remove the sheet pan from the oven, add the scrambled eggs, and stir to combine.
- Tip: If the rice seems dry at all, add a touch more soy sauce as necessary and stir to combine.
- Add the green onions, stir to combine, and serve immediately.
Notes
- For best results, use cooked rice that has been refrigerated overnight.
- Customize vegetables according to preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: bake
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 200mg