This Healthy Dinner Cheap recipe is your answer to busy weeknights when you want something nutritious without breaking the bank. It's a one-pan wonder that combines lean chicken breast, colorful bell peppers, and hearty brown rice in a savory garlic-herb sauce.
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The beauty of this dish is its simplicity: everything cooks in a single skillet, which means less cleanup and more time to relax. Plus, it's loaded with protein and fiber to keep you full and satisfied.
Whether you're a seasoned cook or just starting out, this recipe is foolproof and customizable. Let's dive into how to make it.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
Lean protein that's budget-friendly. You can substitute with thighs for more flavor or tofu for a vegetarian option.
1 tablespoon olive oil
For sautéing. Use avocado oil if you prefer a higher smoke point.
1 medium onion, diced
Adds sweetness and depth. Use a yellow or white onion; shallots also work.
3 cloves garlic, minced
Fresh garlic is best, but 1/2 teaspoon garlic powder works in a pinch.
1 red bell pepper, sliced
Adds color and crunch. Any color bell pepper works; use what's on sale.
1 green bell pepper, sliced
Slightly more bitter than red; you can swap for a yellow or orange pepper.
1 cup (200g) uncooked brown rice
Whole grain for fiber. You can use white rice, but adjust cooking time.
2 cups (480ml) low-sodium chicken broth
Adds flavor without extra salt. Vegetable broth works for a vegetarian version.
1 teaspoon dried oregano
Earthy and aromatic. Use 1 tablespoon fresh if you have it.
1 teaspoon smoked paprika
Adds a smoky depth. Regular paprika is fine, but smoked is better.
1/2 teaspoon salt
Adjust to taste; use kosher salt if you prefer.
1/4 teaspoon black pepper
Freshly ground for best flavor.
Tips & Tricks
- Don't overcrowd the pan when browning chicken; work in batches if needed to get a nice sear.
- If the rice isn't tender after the liquid is absorbed, add a splash of broth and continue cooking until done.
- Let the skillet rest for 5 minutes after cooking so the rice can absorb any remaining liquid and flavors meld.
Pro Tips
Step-by-Step Instructions
1. Brown the Chicken
Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken cubes in a single layer and cook for 5-7 minutes until golden brown on all sides, stirring occasionally. Remove chicken from pan and set aside.
2. Sauté Aromatics
In the same skillet, add onion and cook for 2-3 minutes until translucent. Add garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
3. Add Peppers
Stir in the sliced bell peppers and cook for 3-4 minutes until they begin to soften but still have a slight crunch.
4. Toast the Rice
Add the brown rice to the skillet and stir to coat with the oil and vegetables. Cook for 1-2 minutes until the rice is lightly toasted.
5. Add Liquids and Seasonings
Pour in the chicken broth, then add oregano, smoked paprika, salt, and black pepper. Stir to combine and bring to a boil.
6. Simmer with Chicken
Reduce heat to low (200°F/93°C), cover, and let simmer for 25-30 minutes, until the rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
7. Rest and Serve
Remove from heat and let stand covered for 5 minutes. Fluff with a fork, serve hot, and enjoy!
Delicious Variations
- Add black beans and corn for a Tex-Mex twist.
- Use quinoa instead of rice for extra protein.
- Swap chicken for shrimp and cook for only 5 minutes at the end.
How to Store Healthy Dinner Cheap
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in the microwave or on the stovetop with a splash of broth to keep moist.
Frequently Asked Questions
Q: Can I use white rice instead of brown rice?
Yes, you can use white rice. Reduce the cooking time to 15-20 minutes and use 1 3/4 cups broth instead of 2 cups.
Q: How do I make this dish vegetarian?
Substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth. Cook tofu until golden before adding vegetables.
Q: Can I add other vegetables?
Absolutely. Try zucchini, mushrooms, or broccoli. Add them with the peppers and adjust cooking time as needed.
Q: What is the best way to reheat leftovers?
Reheat in a skillet over medium heat with a splash of broth or water, stirring until heated through. You can also use the microwave.
Q: Can I prepare this meal ahead of time?
Yes, you can prep all ingredients in advance and store them separately in the fridge. Cook when ready, or fully cook and store as noted.
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Healthy Dinner Cheap
Healthy Dinner Cheap: a budget-friendly, one-pan chicken and veggie skillet that's ready in 30 minutes and packed with flavor.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup (200g) uncooked brown rice
- 2 cups (480ml) low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
📋 Instructions
- 1Brown the Chicken — Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken cubes in a single layer and cook for 5-7 minutes until golden brown on all sides, stirring occasionally. Remove chicken from pan and set aside.
- 2Sauté Aromatics — In the same skillet, add onion and cook for 2-3 minutes until translucent. Add garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
- 3Add Peppers — Stir in the sliced bell peppers and cook for 3-4 minutes until they begin to soften but still have a slight crunch.
- 4Toast the Rice — Add the brown rice to the skillet and stir to coat with the oil and vegetables. Cook for 1-2 minutes until the rice is lightly toasted.
- 5Add Liquids and Seasonings — Pour in the chicken broth, then add oregano, smoked paprika, salt, and black pepper. Stir to combine and bring to a boil.
- 6Simmer with Chicken — Reduce heat to low (200°F/93°C), cover, and let simmer for 25-30 minutes, until the rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
- 7Rest and Serve — Remove from heat and let stand covered for 5 minutes. Fluff with a fork, serve hot, and enjoy!
Diego covers personal finance for freelancers and gig workers, with a focus on budgeting, taxes, and retirement planning. He breaks down complex money topics into simple, step-by-step guides.
