One-pot coriander chicken and rice
Uncooked boneless skinless chicken breast
1 pound(s), cut into small bite-sized pieces
1 tsp, divided
Dried ground coriander
1 cup(s), chopped
3 medium clove(s), minced
Uncooked basmati rice
No-salt-added chicken stock
¾ cup(s), sliced, diced
¾ cup(s), chopped
¼ cup(s), flat-leaf, chopped
Fresh lemon juice
- Combine chicken, ¼ tsp salt, coriander, cumin, garlic powder, and cayenne pepper; toss well to coat. Heat a large nonstick skillet over medium-high heat. Spray pan with cooking spray and add chicken mixture. Cook until browned and done, about 5 minutes. Remove chicken from pan.
- Heat oil in skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Add rice; cook 1 minute, stirring constantly. Add chicken stock and ½ tsp salt and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. Stir in chicken and remove from heat. Let stand 5 minutes.
- Combine cucumber, tomatoes, parsley, lemon juice, and remaining ¼ tsp salt. Serve with rice mixture.
- Serving size: 1½ cups rice mixture and about ⅓ cup cucumber mixture