High Protein Garlic Chicken Rice

A one-skillet high protein meal featuring tender chicken, aromatic garlic, and fluffy rice. Ready in 25 minutes with 35g protein per serving.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian Fusion

Calories: 400

Ingredients Equipment Method Notes

Ingredients

1 lb boneless, skinless chicken breast cut into 1-inch cubes
2 cups cooked rice day-old rice works best (from about 2/3 cup uncooked rice)
4 cloves garlic minced
2 tablespoons olive oil
1 tablespoon soy sauce or tamari for gluten-free
1 teaspoon dried oregano
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
2 tablespoons fresh parsley chopped, for garnish

Equipment

12-inch large skillet
cutting board
sharp knife
Measuring spoons

Method

Cut chicken breast into uniform 1-inch cubes and season generously with salt, pepper, and oregano, ensuring each piece is evenly coated.
Heat olive oil in a 12-inch skillet over medium-high heat until shimmering but not smoking.
Add chicken to the skillet in a single layer with space between pieces. Cook without stirring for 2-3 minutes to develop golden-brown edges.
Continue cooking chicken for 5-7 minutes total, stirring occasionally, until golden-brown on all sides and cooked through to 165°F internal temperature.
Add minced garlic to the skillet and cook for 1 minute, stirring constantly until fragrant and just barely golden. Watch carefully to prevent burning.
Stir in cooked rice and soy sauce, breaking up any clumps and tossing to coat each grain with the garlic mixture.
Cook for 2-3 minutes, stirring frequently, until everything is well combined and heated through. Some rice may develop crispy bits on the bottom for added texture.
Taste and adjust seasonings as needed, adding more salt, pepper, or a squeeze of lemon juice if desired.
Serve hot, garnished with fresh chopped parsley.

Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

For best results, use day-old rice to prevent mushiness. Don't overcrowd the pan when cooking chicken; cook in two batches if needed for proper browning. Can add quick-cooking vegetables like bell peppers or snap peas during the last 2-3 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth for best texture.