Simple, comforting, and great for meal prep
This is the kind of dish you make in one pan and keep going back to. It’s savory, slightly tangy from balsamic, packed with vegetables, and filling without being heavy.
Ingredients (4 servings)
1 lb boneless, skinless chicken breast, cut into bite-size pieces
2 cups cooked brown rice (cooled slightly)
1½ cups broccoli florets
½ cup diced carrots
½ cup chopped onion
1 clove garlic, minced
1 tsp dried Italian seasoning
Salt and black pepper, to taste
Olive oil spray
Balsamic drizzle
2 tbsp balsamic glaze (or reduced balsamic vinegar)
Instructions
Preheat oven to 375°F (190°C). Lightly coat a baking dish with olive oil spray.
Heat a large nonstick skillet over medium heat and spray lightly with olive oil.
Add chicken, season with salt, pepper, and Italian seasoning, and cook until just cooked through and lightly golden.
Add garlic and onion to the skillet and cook for 1–2 minutes until fragrant.
Stir in broccoli and carrots and cook another 2 minutes to soften slightly.
Remove from heat and gently fold in the cooked brown rice. Taste and adjust seasoning.
Transfer everything to the prepared baking dish and spread evenly.
Bake uncovered for 20–25 minutes until hot and lightly crisp on top.
Just before serving, drizzle evenly with balsamic glaze.
Serving tips
Add a squeeze of lemon for brightness
Sprinkle with fresh parsley or basil if you have it
Keeps well for leftovers without drying out
