Ingredients:

  • 1.5 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 cup long-grain white rice, thoroughly rinsed
  • 2 cups low-sodium chicken bone broth
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat half of the olive oil over medium-high heat. Add the cubed chicken breast in a single layer. Cook undisturbed for 3–4 minutes until a mahogany-colored crust forms, then stir and cook for another 2 minutes. Remove the chicken from the pan and set aside on a plate.
  2. Add the remaining oil to the same skillet. Toss in the diced onion and red bell pepper. Sauté for 4–5 minutes until the onions become translucent and the peppers soften. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the rinsed rice to the vegetables. Stir constantly for 2 minutes to toast the grains until they look slightly opaque. Stir in the smoked paprika, oregano, salt, and pepper. Pour in the chicken bone broth and scrape the bottom of the pan to release any browned bits.
  4. Return the seared chicken and any accumulated juices to the skillet. Stir once to combine, then cover with a tight-fitting lid and simmer over low heat for 15-20 minutes until the liquid is absorbed and the rice is tender. Stir in fresh parsley and lemon juice before serving.