Tomato Basil Chicken and Rice Skillet
Servings: 4
Calories: 435kcal
Ingredients
- 1 lb boneless, skinless chicken thighs about 4
- 1 and ½ tablespoon avocado oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic
- 1 and ⅓ cup long grain white rice
- 1 (14.5 oz) can crushed tomatoes
- 1 and ⅓ cup water
- ½ cup cherry tomatoes halved
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh basil leaves chopped
Instructions
- Heat ½ tablespoon avocado oil in a large skillet over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, about 2-3 minutes per side (they won't yet be all the way cooked through). Remove to a plate.
- In the same skillet, add the remaining tablespoon of oil, onion and pepper and sauté until softened, about 5-7 minutes. Add garlic and cook for an additional 1 minute.
- Stir in the rice, crushed tomatoes, cherry tomatoes, balsamic vinegar, water, salt, pepper, and dried basil. Nestle the chicken thighs into the rice mixture.
- Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until rice is tender and chicken is cooked through, stirring occasionally (~every 5 minutes).
- Remove from heat and let rest for 5 minutes. Garnish with fresh basil leaves before serving and enjoy.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Rewarm in the microwave until heated through.
Nutrition
Calories: 435kcal | Carbohydrates: 56g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 695mg | Potassium: 517mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1133IU | Vitamin C: 45mg | Calcium: 54mg | Iron: 2mg
