Are you looking for a delicious and nutritious meal that can help with your weight loss journey? Look no further! This collection of 20 mouth-watering chicken and rice recipes is sure to satisfy your cravings while also providing the perfect combination of protein, fiber, and whole grains. From classic comfort foods to innovative twists on traditional dishes, these recipes showcase the versatility and flavor of chicken and rice.
Whether you’re a busy professional looking for quick and easy meals or a health-conscious individual seeking inspiration for meal prep, this article has got you covered. With options ranging from slow cooker soups to baked entrees, there’s something for everyone. So go ahead, get cooking, and start your journey to a healthier, happier you!
Lemon Garlic Baked Chicken with Brown Rice
Elevate your weeknight dinner with this vibrant and flavorful recipe, where the brightness of lemon and pungency of garlic complement the richness of chicken.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 lemons, juiced (about 2 tbsp)
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 cup brown rice
– 2 cups water
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together lemon juice, garlic, and thyme.
3. Place the chicken breasts in a shallow baking dish and brush the lemon-garlic mixture evenly over both sides of each breast.
4. Bake for 25-30 minutes or until cooked through.
5. Meanwhile, cook brown rice according to package instructions using 2 cups of water. Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Spicy Chicken and Cauliflower Rice Stir-Fry
A flavorful and healthy stir-fry that combines spicy chicken with a nutritious cauliflower “rice” dish.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups cauliflower florets
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp ground cumin
– 1/4 tsp red pepper flakes (adjust to desired level of spiciness)
– Salt and pepper, to taste
– Optional: green onions, sesame seeds, or chopped cilantro for garnish
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned and cooked through (about 5-6 minutes).
3. In a separate pan, sauté the cauliflower “rice” with garlic powder, cumin, and red pepper flakes for about 4-5 minutes, stirring frequently.
4. Combine the cooked chicken and cauliflower mixture in the skillet.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with optional green onions, sesame seeds, or chopped cilantro if desired.
Cooking Time: Approximately 12-15 minutes.
Slow Cooker Chicken and Wild Rice Soup
Cozy up with this comforting slow cooker soup that combines the flavors of chicken, wild rice, and tender vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed wild rice (such as brown, white, and red)
– 4 cups low-sodium chicken broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. In the slow cooker, combine chicken, wild rice, chicken broth, onion, garlic, carrots, and celery.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in thyme, salt, and pepper.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Grilled Chicken with Cilantro Lime Rice
Brighten up your mealtime with this refreshing and flavorful combination of grilled chicken and cilantro lime rice.
Ingredients:
For the Grilled Chicken:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste
For the Cilantro Lime Rice:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– Juice of 1 lime (about 2 tbsp)
– 1 tsp olive oil
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic powder, salt, and pepper. Brush the mixture evenly onto both sides of the chicken breasts.
3. Grill the chicken for 5-6 minutes per side or until cooked through.
4. Meanwhile, prepare the rice by combining uncooked rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until cooked and fluffy.
5. In a small bowl, mix together chopped cilantro, lime juice, olive oil, and salt.
6. Fluff the cooked rice with a fork and stir in the cilantro lime mixture.
7. Serve grilled chicken on top of the Cilantro Lime Rice.
Cooking Time: 25-30 minutes
One-Pan Chicken and Quinoa Pilaf
A flavorful and nutritious one-pan meal that combines the best of both worlds – tender chicken, nutty quinoa, and aromatic spices. Perfect for a quick weeknight dinner!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup quinoa, rinsed and drained
– 2 cups water or chicken broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large oven-safe skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan and cook until softened, about 3-4 minutes.
4. Stir in the quinoa, cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute.
5. Add the water or chicken broth to the pan and bring to a boil.
6. Cover the skillet with a lid and transfer it to the oven. Bake at 375°F for 25-30 minutes or until the quinoa is tender and the liquid has been absorbed.
7. Return the chicken to the skillet and cook for an additional 5 minutes, until heated through.
8. Garnish with cilantro leaves (if using) and serve hot.
Cooking Time: 40-45 minutes
Teriyaki Chicken with Steamed Jasmine Rice
This classic Japanese-inspired dish combines sweet and savory flavors with the aromatic goodness of jasmine rice, making it a perfect meal for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/4 cup Teriyaki sauce (store-bought or homemade)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 cup jasmine rice
– 2 cups water
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together Teriyaki sauce, soy sauce, brown sugar, garlic, and ginger.
3. Place chicken pieces in a shallow baking dish and pour the Teriyaki mixture over them.
4. Bake for 25-30 minutes or until cooked through.
5. Meanwhile, cook jasmine rice according to package instructions using 2 cups of water.
6. Serve chicken with steamed jasmine rice.
Cooking Time: 35-40 minutes
Chicken and Rice Stuffed Bell Peppers
This recipe brings together the flavors of chicken, rice, and bell peppers for a delicious and nutritious main dish.
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1 cup cooked white rice
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat the olive oil over medium-high heat. Add chicken, onion, and garlic; cook until chicken is browned, about 5 minutes.
4. Stir in cooked rice, paprika, salt, and pepper.
5. Stuff each bell pepper with the chicken-rice mixture, filling to the top.
6. Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender.
Cooking Time: 35-40 minutes
Mediterranean Chicken and Rice Bowl
Mediterranean Chicken and Rice Bowl Recipe
Prepare a flavorful and nutritious bowl with the combination of juicy chicken, tender rice, and Mediterranean-inspired vegetables.
Ingredients:
• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 cups cooked white or brown rice
• 1 cup mixed Mediterranean vegetables (e.g., cherry tomatoes, bell peppers, cucumber, Kalamata olives)
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: feta cheese crumbles or chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together olive oil, garlic, and oregano.
3. Add the chicken pieces and toss to coat.
4. Spread the chicken mixture on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until the chicken is cooked through.
6. Warm the rice according to package instructions.
7. In a separate pan, heat a little olive oil over medium heat. Add the Mediterranean vegetables and cook for about 3-4 minutes or until slightly tenderized.
8. To assemble the bowls, place the warm rice on the bottom, followed by the cooked chicken, and topped with the Mediterranean vegetables.
Cooking Time: Approximately 30-40 minutes
Chicken Fried Rice with Vegetables
A flavorful and nutritious dish that combines the comfort of fried rice with the protein-packed goodness of chicken, all wrapped up with a variety of colorful vegetables.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan; cook until softened, about 2-3 minutes.
4. Add the mixed vegetables and cooked chicken back into the pan. Stir-fry for an additional 2-3 minutes.
5. Add the cooked rice to the pan, stirring well to combine with the vegetable mixture.
6. Season with soy sauce, salt, and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Skinny Chicken and Rice Casserole
A delicious and healthy twist on a classic comfort food dish! This casserole is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 cup frozen peas and carrots
– 1/4 cup reduced-fat cream of chicken soup
– 1/2 cup low-fat shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine chicken, rice, peas and carrots, cream of chicken soup, and shredded cheese. Mix well until all ingredients are fully incorporated.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Sprinkle parsley on top of the casserole.
5. Bake for 30-35 minutes or until the casserole is hot and the cheese is melted.
Cooking Time: 30-35 minutes
Chicken and Rice Lettuce Wraps
A creative twist on traditional wraps, these Chicken and Rice Lettuce Wraps are a flavorful and refreshing meal or snack option.
Ingredients:
– 1 lb cooked chicken breast, diced
– 1 cup cooked white rice
– 2 cups mixed greens (lettuce, spinach, arugula)
– 1/4 cup chopped cilantro
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional toppings: diced avocado, cherry tomatoes, feta cheese
Instructions:
1. In a medium bowl, combine cooked chicken, white rice, and chopped cilantro.
2. Lay a lettuce leaf flat on a plate or cutting board.
3. Spoon about 1/4 cup of the chicken-rice mixture onto the center of the lettuce leaf.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Add any desired toppings (avocado, cherry tomatoes, feta cheese).
6. Fold the lettuce leaves over the filling to create a wrap shape.
7. Serve immediately and enjoy!
Cooking Time: 10 minutes
Herb-Roasted Chicken with Basmati Rice
Elevate your mealtime with this flavorful and aromatic herb-roasted chicken paired with a nutty basmati rice dish. This recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 cup basmati rice
– 2 cups water
– 1 tbsp unsalted butter
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, salt, and pepper.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Place the chicken in a roasting pan and roast for 45-50 minutes or until cooked through.
6. Cook basmati rice according to package instructions using 2 cups of water and 1 tbsp of butter.
7. Serve the roasted chicken with the flavored basmati rice.
Cooking Time: 45-50 minutes (chicken), 20-25 minutes (basmati rice)
Chicken and Rice Stuffed Zucchini Boats
Transform zucchinis into a flavorful and nutritious main course with this easy recipe. Tender chicken, savory rice, and fresh herbs come together in a delightful twist on traditional stuffed vegetables.
Ingredients:
– 4 medium-sized zucchinis
– 1 pound boneless, skinless chicken breast, cooked and diced
– 1 cup cooked white rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis in half lengthwise and scoop out insides, leaving a shell.
3. In a bowl, mix cooked chicken, rice, olive oil, onion, garlic, thyme, salt, and pepper.
4. Stuff each zucchini boat with the chicken mixture, dividing it evenly among the four boats.
5. Top each boat with grated Parmesan cheese (if using).
6. Place boats on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Low-Calorie Chicken and Rice Salad
A delicious and healthy salad perfect for a light lunch or dinner, this Low-Calorie Chicken and Rice Salad is a great way to get your daily dose of protein and fiber.
Ingredients:
– 1 pound cooked chicken breast, diced
– 2 cups cooked white rice, cooled
– 1 cup mixed greens (lettuce, spinach, arugula)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked chicken, rice, mixed greens, and cherry tomatoes.
2. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
3. If using feta cheese, crumble it on top of the salad.
4. Serve immediately and enjoy!
Cooking Time: 10 minutes (plus cooking time for chicken and rice)
Chicken and Rice Soup with Spinach
A comforting and flavorful soup that’s perfect for a chilly day, this creamy chicken and rice soup is packed with nutritious spinach.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white rice (preferably leftover)
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen spinach, thawed and drained
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp unsalted butter
Instructions:
1. In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the chicken and cook until browned on all sides, about 5-6 minutes.
4. Add the garlic, thyme, salt, and pepper. Cook for 1 minute.
5. Stir in the cooked rice, chicken broth, and spinach. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until heated through.
6. Stir in the remaining butter until melted.
Cooking Time: 20-22 minutes
Baked Chicken with Mushroom Rice
A hearty and flavorful dish that combines the tenderness of baked chicken with the earthy goodness of mushroom-infused rice.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– Salt and pepper to taste
– Optional: fresh parsley, chopped
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse chicken breasts and pat dry with paper towels.
3. In a large bowl, mix together rice, water, olive oil, onion, garlic, and mushrooms. Cook according to package instructions or until liquid is absorbed and rice is tender.
4. Place chicken breasts on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C).
6. Serve hot with mushroom rice and garnish with chopped parsley, if desired.
Cooking Time: 40-45 minutes
Chicken and Rice Burrito Bowl
A flavorful twist on traditional burritos, this recipe combines juicy chicken, creamy rice, and crunchy vegetables in a delicious bowl.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked white rice
– 1 cup frozen peas and carrots
– 1 cup diced red bell pepper
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Add peas, carrots, bell pepper, onion, and garlic to the skillet. Cook until vegetables are tender, about 4-5 minutes.
4. Stir in cooked rice and season with salt and pepper to taste.
5. Serve hot, topped with your desired optional toppings.
Cooking Time: About 20-25 minutes
Chicken and Rice Stuffed Tomatoes
Transform fresh tomatoes into a delicious meal with this unique recipe. Succulent chicken, flavorful rice, and tangy tomato make for a satisfying dinner.
Ingredients:
– 4 large tomatoes
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 cup cooked white rice
– 1/2 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell.
3. In a bowl, combine cooked chicken, cooked rice, and grated cheese. Season with salt and pepper.
4. Stuff each tomato with the chicken-rice mixture, filling to the top.
5. Drizzle olive oil over the stuffed tomatoes and place them in a baking dish.
6. Bake for 25-30 minutes or until the tomatoes are tender and the filling is heated through.
Cooking Time: 25-30 minutes
Garlic Butter Chicken with Coconut Rice
Elevate your dinner game with this flavorful and aromatic recipe that combines the richness of garlic butter chicken with the creamy comfort of coconut rice.
Ingredients:
For the Garlic Butter Chicken:
– 4 boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 2 tablespoons unsalted butter, softened
– 1 tablespoon olive oil
– Salt and pepper to taste
For the Coconut Rice:
– 1 cup uncooked white rice
– 1 cup coconut milk
– 2 cups water
– 1 tablespoon unsalted butter, melted
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together garlic and softened butter.
3. Place chicken breasts on a baking sheet lined with parchment paper, and brush the garlic butter mixture evenly over each breast.
4. Drizzle olive oil over the chicken and season with salt and pepper to taste.
5. Bake for 25-30 minutes or until cooked through.
6. Cook rice according to package instructions using coconut milk, water, and melted butter. Season with salt to taste.
Cooking Time: 40-45 minutes
Chicken and Rice Skillet with Broccoli
A hearty one-pan meal that’s quick to make and packed with flavor, this chicken and rice skillet is a perfect solution for a busy weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white rice
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large oven-safe skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Add the diced onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
4. Add the cooked rice, broccoli florets, thyme, salt, and pepper to the skillet. Stir to combine.
5. Return the chicken to the skillet and stir to combine with the rice and broccoli mixture.
6. Transfer the skillet to the oven and bake at 375°F (190°C) for 15-20 minutes, or until the chicken is cooked through and the rice is heated through.
Cooking Time: 30-40 minutes
Summary
Get ready to indulge in the ultimate fusion of flavors and health! This article presents 20 mouth-watering chicken and rice recipes perfect for weight loss. From classic baked dishes like Lemon Garlic Baked Chicken with Brown Rice, to international-inspired stir-fries and soups, there’s something for every palate. Whether you’re a fan of spicy kick or herby notes, these recipes are sure to satisfy your cravings while keeping calories in check. Explore the rich variety of flavors and textures, and start your weight loss journey with a delicious twist!
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