Is eating just chicken and rice healthy?

Yes, it’s a simple, high-protein, moderate-carb meal. To make it more balanced, add vegetables and healthy fats like olive oil or avocado.

How to make chicken and rice taste better?

Use broth instead of water, season with herbs like thyme or paprika, and add onions, garlic, or a touch of lemon juice. You can also stir in cheese or fresh herbs for extra flavor.

What sauce can I put on chicken and rice?

Try creamy garlic sauce, tzatziki, lemon herb yogurt, or a drizzle of hot sauce. Even plain Greek yogurt with lemon works great.

What pairs well with chicken and rice?

Great sides include roasted veggies, steamed greens, or a side salad. For extra texture, try adding sautéed mushrooms or grilled zucchini.

Chicken and Rice – The Best One-Pot Dinner You’ll Ever Make

Description

his creamy, comforting chicken and rice is cooked entirely in one pot with simple ingredients and baked to golden perfection.

Ingredients

Scale

6 cups water

1 tsp kosher salt

1 lb frozen boneless, skinless chicken tenders

3 celery ribs, chopped

1 medium yellow onion, chopped

1½ cups long-grain white rice

1 (10.5 oz) can condensed cream of chicken soup

Ground black pepper, to taste

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Instructions

Preheat oven to 350°F. Bring water to boil and add salt + frozen chicken. Boil for 10 minutes.
Add celery and onion. Simmer for 10 more minutes, covered.
Remove chicken. Add rice. Simmer 20 minutes until cooked.
Shred chicken. Return to pot with cream of chicken soup. Mix and season.
Bake uncovered for 30 minutes. Optional: Broil for 2–4 minutes to crisp top.
Cool slightly, garnish, and serve.

Notes

You can use any boneless, skinless chicken you have on hand for this recipe, but frozen chicken tenders are especially convenient—they can go straight from the freezer into the boiling pot, no thawing needed.

Nutrition

Calories: 263
Fat: 6g
Carbohydrates: 36g
Fiber: 1g
Protein: 16g