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Ground Chicken Skillet with Zucchini and Rice
why make this recipe
Ground Chicken Zucchini Rice Skillet is a fantastic dish because it is easy to make and packed with flavor. It brings together healthy ingredients like ground chicken and zucchini with the comforting taste of rice. This one-pan meal is perfect for busy weeknights when you want something quick, delicious, and nutritious. Plus, it requires minimal clean-up!
how to make Ground Chicken Zucchini Rice Skillet
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 cup chopped fresh parsley
Directions:
- Heat olive oil in a large skillet over medium heat.
- Add the ground chicken and cook until browned, breaking it up with a spoon, about 5–7 minutes.
- Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3–4 minutes.
- Stir in the diced zucchini and cook for another 2 minutes.
- Add the rice, chicken broth, salt, black pepper, paprika, and cumin. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 15–20 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff the rice with a fork and sprinkle with chopped parsley before serving.
how to serve Ground Chicken Zucchini Rice Skillet
You can serve Ground Chicken Zucchini Rice Skillet warm right from the pan. It pairs well with a side salad or some crusty bread for a complete meal. A sprinkle of extra parsley on top can add a nice touch.
how to store Ground Chicken Zucchini Rice Skillet
If you have leftovers, store them in an airtight container in the refrigerator. The dish will keep well for 3–4 days. To reheat, simply warm it in a skillet or microwave until heated through.
tips to make Ground Chicken Zucchini Rice Skillet
- Feel free to adjust the spices according to your taste. You can add more paprika for heat or include other herbs like thyme or oregano.
- For a creamier texture, stir in a little sour cream or Greek yogurt just before serving.
- Make sure to use long-grain rice for the best results; it cooks evenly and absorbs the flavors well.
variation (if any)
You can easily customize this recipe by adding other vegetables like bell peppers or spinach for extra nutrition. If you prefer, you can replace ground chicken with ground turkey or even a plant-based protein for a vegetarian option.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but cooking times will vary. Brown rice typically takes longer to cook, so you may need to adjust the liquid and cooking time accordingly.
2. Is it okay to freeze leftovers?
Absolutely! Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2–3 months.
3. Can I add cheese to this dish?
Yes! Adding shredded cheese can make it even more delicious. You can mix it in just before serving or sprinkle it on top while it’s still warm.
Ground Chicken Zucchini Rice Skillet
This one-pan meal combines healthy ground chicken and zucchini with the comforting taste of rice, perfect for busy weeknights.
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup long-grain white rice Use long-grain rice for best results.
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika Adjust for heat preference.
- 1/2 teaspoon cumin
- 1/4 cup chopped fresh parsley For garnish.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add the ground chicken and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.
- Stir in the diced zucchini and cook for another 2 minutes.
- Add the rice, chicken broth, salt, black pepper, paprika, and cumin. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff the rice with a fork and sprinkle with chopped parsley before serving.
Notes
Serve warm. Pairs well with a side salad or crusty bread. Adjust the spices to taste. For a creamier texture, stir in sour cream or Greek yogurt before serving. Customize by adding other veggies like bell peppers or spinach.
