ranch it up chicken and rice (1-pot meal)
Rice-a-Roni and grilled chicken breasts was a staple dinner of my childhood. Anyone else? ranch it up chicken and rice hits that nostalgic flavor memory, but with better ingredients and hidden vegetables for a full balanced meal. Plus, it's something you can still make quickly, with minimal effort, in one pan - just like the real deal childhood meal.
You can use cubed chicken thighs or breasts, or ground chicken or whole chicken breast tenders (extra easy), for this recipe. We haven't tried it with a plant-based alternative, but we bet that would also be delicious! Let us know, when you try it!
1 small-medium squash or zucchini
1 lb chicken (breasts or thighs, cubed; or ground; or breast tenders whole)
1.5 Tbsp ranch it up seasoning + 0.5 Tbsp to finish
1 c rice (white)
2 T butter
2 c water (+ more if needed)
1.5 tsp veggie umami seasoning (or 0.5 tsp salt)
- Prepare all the ingredients: cube chicken breasts/thighs (if using) and season chicken with 1. 5 Tbsp ranch it up; grate squash/zucchini.
- 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 cubes. Brown for 3 additional minutes.
- Add 1 c rice, grated squash/zucchini, 1.5 tsp veggie umami (or 0.5 tsp salt), and 2 c water. 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 0.5 Tbsp ranch it up. Stir well and serve!
