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Ground Chicken Zucchini Rice Skillet

A hearty one-pan meal featuring juicy ground chicken, tender zucchini, and fluffy rice simmered in savory broth, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb halal ground chicken
  • 2 medium zucchinis, chopped
  • 1 cup rice (preferably long-grain or basmati)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth (low-sodium)
  • 2 tbsp olive oil
  • Salt and pepper to taste
Optional Toppings
  • parsley chopped
  • parmesan cheese grated
  • sliced green onions

Method
 

Preparation
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Add the diced onion and minced garlic to the skillet. Sauté for about 2-3 minutes, or until the onion becomes translucent and fragrant.
  3. Increase the heat to medium-high and add the halal ground chicken. Cook until browned, breaking it up with a spatula for even cooking (about 5-7 minutes).
  4. Stir in the chopped zucchini and rice, mixing well to combine all ingredients.
  5. Add the chicken broth, and season with salt and pepper. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is tender and has absorbed most of the liquid.
  7. Remove from heat, fluff the mixture with a fork, and garnish with optional toppings like parsley or green onions.

Notes

Store your Ground Chicken Zucchini Rice Skillet in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions for up to 3 months. Reheat in a skillet over low heat or microwave covered for about 2-3 minutes, stirring halfway through. Substitutions include bell peppers or carrots instead of zucchini.