jalapeno ranch chicken and rice (1-pot meal)
"jalapeno ranch" usually signifies a meal that's maybe not the most healthy. Our jalapeno ranch chicken and rice is delicious, but also something you can feel good about eating and feeding to those you love!
This balanced one-pot meal has about 30 grams of protein per serving, plus a hidden zucchini, which just kind of blends with the seasoning and jalapeno so you forget it's even there. It's also done in 30 minutes! What's not to love?
- 1 lb chicken (breasts, tenders, thighs, or ground), or plant-based alternative
- 1 Tbsp + 1 tsp ranch it up
- 1 tsp veggie umami
- 1 c rice
- 2 c water
- 1-2 jalapenos, seeded and diced (depending how spicy you want it)
- 1 zucchini or squash, grated
- 2 Tbsp cooking fat (butter, ghee, oil, bacon fat, etc...)
- Season chicken all over with 1 Tbsp ranch it up.
- Heat a large skillet with a lid (or a large wide-bottom pot with a lid) over medium-high heat. You don't need the lid now, but you will later. Add 2 Tbsp butter. Add seasoned chicken. Brown for 3-4 minutes on one side.
- Flip chicken and cook an additional 3 minutes. You don't need to check the temp now, as it stays in the pan and keeps cooking. We just want to get some good color on the outside!
- While chicken is browning, seed and dice the jalapeno and grate the zucchini.
- Add 1 tsp veggie umami, 1 c rice, 2 c water, diced jalapenos, and grated zucchini to the pan with the chicken. Stir well. Bring to a boil.
- Cover with lid. Reduce heat to medium-low. Cook for 15 minutes. If your lid is not tight, you might need to add a bit more water.
- When rice is done, turn off heat. Add additional 1 tsp ranch it up. Stir well and serve!
