Quick One-Pan Chicken and Veggie Medley with Pasta and Rice

This Quick One-Pan Chicken and Veggie Medley with Pasta and Rice is a simple, balanced, and satisfying meal designed for busy days. It combines tender pan-fried chicken, crisp vegetables, and two comforting side carbohydrates—rice and pasta—for a complete, hearty plate. The dish comes together in just 20 minutes of cooking, requires minimal cleanup, and offers a versatile base that can be customized with your preferred seasonings or finishing sauces. It’s ideal for meal prep, quick lunches, or weeknight dinners.

Ingredients

For the Chicken and Vegetables

• 300 g chicken breast, cut into cubes
• 1 tablespoon vegetable or olive oil
• Salt and black pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme or mixed herbs
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1 cup broccoli florets
• 2 garlic cloves, crushed

For the Side Carbohydrates

• 100 g spiral pasta (rotini or fusilli recommended)
• 100 g white rice

Optional Finishing Sauce

• 1 tablespoon soy sauce or teriyaki sauce
• 1 teaspoon sesame oil

Step-by-Step Instructions

1. Prepare the pasta and rice
   Bring one pot of salted water to a boil for the pasta and another pot to cook the rice.
   • Cook the pasta until al dente, then drain and set aside.
   • Allow the rice to simmer until fully cooked and fluffy.
     Keep both warm while preparing the chicken and vegetables.
2. Cook the chicken
   Heat the oil in a large nonstick skillet over medium-high heat.
   Add the cubed chicken and season with salt, pepper, garlic powder, and thyme.
   Cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked through.
   Remove and set aside if needed, or push to one side of the pan.
3. Stir-fry the vegetables
   In the same skillet, add the onion, bell pepper, and broccoli.
   Stir-fry for about 4 minutes, or until the vegetables become tender-crisp and lightly browned.
4. Add garlic and combine ingredients
   Add the crushed garlic and cook for 1 minute, stirring to release its aroma.
   Fold in the cooked pasta and toss everything together so the flavors combine.
5. Plate and serve
   Place a portion of rice and pasta side by side on each plate.
   Spoon the chicken-vegetable mixture over the pasta section.
   If desired, drizzle with soy sauce or sesame oil for added flavor depth.

Tips, Variations, and Storage

Tips

• Cut chicken into evenly sized cubes to ensure even cooking.
• Do not overcook the vegetables; keeping them slightly crisp adds texture.
• Add the garlic at the end to prevent burning.

Variations

• Replace chicken with turkey, shrimp, or tofu.
• Add mushrooms, zucchini, or snap peas for extra vegetables.
• Swap white rice for jasmine rice, brown rice, or quinoa.
• Stir in a spoonful of cream, pesto, or chili paste for a different flavor profile.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet with a splash of water or broth to restore moisture.
• This dish reheats well because the pasta and veggies help retain texture.

Pairings

Sides

• Simple green salad
• Garlic bread
• Roasted vegetables

Drinks

• Sparkling water with lemon
• Iced tea or herbal tea

Quick Info

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2
• Cuisine: American / Fusion