Name: Juicy Chicken Breast with Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Cuisine: Fusion
Ingredients: 3 boneless, skinless chicken breasts (about 1.5 lb / 680 g total); 1 1/2 tsp salt, divided; 1/2 tsp black pepper; 2 tsp smoked paprika; 1 tsp garlic powder; 2 tbsp olive oil, divided; 1 red onion, sliced; 1 tomato, diced; 1 Ramiro pepper (or red bell pepper), sliced; 1/4 cup chopped fresh cilantro; 1 tsp sweet paprika; 1/4 cup grated Parmesan cheese; 1 cup long-grain white rice; 2 cups water; 1/2 tsp salt; 1/2 cup canned corn, drained; 1/2 cup canned black beans, drained and rinsed; 1 cup crushed tomatoes (or diced tomatoes with their juice); 1/2 tsp chili flakes; 2 green onions, sliced

Method

6 steps

Pat the chicken breasts dry and season both sides with 1 tsp salt, black pepper, smoked paprika, and garlic powder. Let them sit at room temperature for 10 minutes while you prep the vegetables.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove to a plate and cover loosely with foil.
In the same skillet, add the remaining 1 tbsp olive oil. Sauté the red onion, tomato, and Ramiro pepper for 4–5 minutes, until softened. Stir in the cilantro, sweet paprika, and remaining 1/2 tsp salt. Cook for 1 minute more, then remove from heat.
While the chicken cooks, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until the rice is tender and the water is absorbed.
Fluff the rice with a fork, then gently fold in the corn, black beans, crushed tomatoes, and chili flakes. Cover and let sit for 5 minutes to warm through.
To serve, slice the chicken against the grain. Divide the rice among plates, top with the sliced chicken, and spoon the sautéed vegetables over the top. Sprinkle with grated Parmesan and sliced green onions.

Recipe notes

Helpful tips

For extra char, cook the chicken on a grill pan or outdoor grill.
Adjust chili flakes to your preferred heat level.
Fresh corn or frozen corn can be used instead of canned.

Equipment

Large skillet
Medium saucepan
Meat thermometer
Cutting board
Knife
Measuring cups and spoons

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Additional tips

Ensure chicken is cooked to an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.

Juicy Chicken Breast with Vegetables

Ingredients

Adjust servings