Ingredients
- 2 tbsp olive oil, divided
- 2lbs chicken breasts, diced into small chunks
- 2 tbsp butter
- 1 small yellow onion, diced
- 1 large or 2 medium zucchinis, diced into small chunks
- 3 cloves garlic, minced
- 1/4 cup fresh chopped parsley
- 1 tsp dried thyme
- 1.5 tsp salt
- 1 tsp pepper
- 1 1/4 cup rice
- 2 1/2 cups chicken stock
- 1 lemon, juiced
- 1 cup grated parmesan cheese
- 2 cups shredded cheddar cheese
Instructions
- Heat a large skillet over medium-high heat. Add olive oil, and once hot, add chicken. Cook until no longer pink – about 4-5 minutes. Drain excess liquid and set chicken aside in a separate bowl.
- To the same skillet, add butter. Once melted add onion and cook for 3-4 minutes or until just beginning to soften. Add in zucchini and cook for another 3-4 minutes, then add garlic and stir. After about a minute, add chicken back in to skillet.
- Add in parsley, thyme, salt, and pepper and toss to coat. Then add in rice, chicken stock, lemon juice, and parmesan cheese. Mix until all combined.
- Bring to a simmer. Once simmering, reduce heat to medium and cover with lid. Let cook for 15-20 minutes or until all of the rice is absorbed.
- Turn off heat. Sprinkle with cheddar cheese and place lid back on for 5 minutes to let cheese melt.
- Sprinkle with parsley and serve! Enjoy
Category: dinner, meal prep, skillet
Method: stovetop
Cuisine: American
