Juicy One-Pan Chicken with Brown Rice

Rinse the brown rice under cold running water until the water runs completely clear. This removes excess starch and ensures the rice will be fluffy.

Cut the chicken breast into strips, drizzle with a little lemon juice, and season with sweet paprika, oregano, salt and pepper.

Heat olive oil in a pan. Quickly sear the chicken over high heat (about 2 minutes per side) until golden, but still slightly raw in the center. Remove the meat from the pan and place it on a plate.

Add the onion and carrot to the same pan. Sauté for 3 minutes, then stir in the garlic and drained rice. Sauté the rice for 1–2 minutes until it becomes slightly translucent and absorbs the flavors from the pan.

Pour in the chicken stock. Once it comes to a boil, reduce the heat to a minimum, cover with a lid, and cook for 25 minutes.

After 25 minutes, place the seared chicken strips on top of the rice and sprinkle with peas. Cover again and cook for another 8–10 minutes, until the rice has absorbed all the liquid.

Remove the pan from the heat and let it rest, covered, for 5 minutes. Finally, fluff with a fork, drizzle with the remaining lemon juice, and garnish with parsley.