Description
This flavorful BLT Chicken and Rice Skillet combines the classic bacon, lettuce, and tomato concept with tender chicken breasts, wholesome quinoa and brown rice, fresh baby spinach, and cherry tomatoes, all cooked together in one skillet for a delicious and easy meal perfect for busy weeknights.
Ingredients
Scale
Proteins
- 4 slices bacon (cut into small pieces)
- 4 boneless skinless chicken breasts
Vegetables & Greens
- 2 cups fresh baby spinach
- 2 cups cherry tomatoes (sliced in half)
- fresh parsley for garnish
Grains
- 17 ounces bag Seeds of Change Quinoa & Brown Rice (or your favorite flavor)
Other Ingredients
- 1/2 tablespoon olive oil
- 2 tablespoons milk
- 1/2 tablespoon minced garlic
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Heat oil and cook bacon: Heat olive oil in a 10-inch nonstick skillet (or seasoned cast iron) over medium-high heat. Add in the bacon pieces and stir to cook in the oil. Cook for approximately 5 minutes or until the bacon is crisp and cooked to your liking. Remove the bacon and place on a paper towel to drain excess fat. Set aside.
- Cook chicken: Drain all the bacon oil from the skillet except for 1 tablespoon. Add the chicken breasts into the skillet and cook for 4 to 5 minutes on each side until fully cooked through. Season both sides of the chicken with salt and pepper to taste. Once cooked, transfer the chicken to a plate and cover with foil to keep warm.
- Create the creamy base: Add milk, minced garlic, and lemon juice to the skillet with the remaining oil and stir to combine. This mixture will help create a creamy texture for the rice and vegetables.
- Add rice and quinoa: Gently add the quinoa and brown rice blend to the skillet. Using a wooden spoon, break up any clumps of rice and stir it into the milk and garlic mixture. Allow it to heat through for about 2 minutes so the rice becomes creamy.
- Add veggies and bacon: After the rice heats through, add the fresh baby spinach, halved cherry tomatoes, and cooked bacon back into the skillet. Stir gently to combine, wilting the spinach as it cooks until tender and fully incorporated with the rice.
- Combine and serve: Once the spinach is wilted and the rice is thoroughly heated and creamy, return the chicken breasts to the skillet, nestling them into the rice mixture. Garnish the skillet with fresh parsley.
- Enjoy: Serve hot directly from the skillet for a comforting one-pan meal.
Notes
- You can substitute the quinoa & brown rice blend with any other favorite rice or grain mixture.
- For a dairy-free option, replace milk with a plant-based alternative like almond or oat milk.
- Adjust the amount of garlic and lemon juice to taste for a more or less tangy flavor.
- Use a cast iron skillet for even heating and an enhanced flavor development.
- Leftovers can be refrigerated and reheated in a skillet or microwave for quick meals.
