Name: I Learned This from My Grandma, and It’s Still My Favorite Today!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound chicken breast, diced (Fresh or thawed chicken); 2 cups mixed vegetables (carrots, peas, and corn) (Frozen or fresh vegetables can be used); 2 cups cooked rice (Any type of rice can be used); 1 cup chicken broth (Use low-sodium broth for healthier option); 1 tablespoon olive oil; to taste Salt and pepper; Optional: fresh herbs for garnish (Such as parsley or cilantro)

I learned this from my grandma, and it’s still my favorite today! This recipe brings back cherished memories of family gatherings and delicious aromas wafting through the kitchen. It’s simple to make, incredibly tasty, and can be customized to fit your taste preferences. Whether you’re pressed for time or looking to impress at your next dinner party, this dish is perfect for busy days.

Recipe Information

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 350
Protein: 20 grams
Carbohydrates: 45 grams
Fat: 10 grams
Fiber: 5 grams
Sugar: 8 grams
Sodium: 400 mg

Why Make I learned this from my grandma, and it’s still my favorite today!

When you make I learned this from my grandma, and it’s still my favorite today!, you’re not just creating a meal; you’re indulging in a dish that’s rooted in tradition. It’s a healthful option packed with wholesome ingredients, making it ideal for family dinners or a light lunch. Plus, its versatility allows it to adapt to different dietary needs, making it a go-to recipe for everyone.

How to Make I learned this from my grandma, and it’s still my favorite today! Step by Step

Ingredients

1 pound of chicken breast, diced
2 cups of mixed vegetables (carrots, peas, and corn)
2 cups of cooked rice
1 cup of chicken broth
1 tablespoon of olive oil
Salt and pepper to taste
Optional: fresh herbs for garnish

Directions

In a large skillet, heat the olive oil over medium heat.
Add the diced chicken breast and season with salt and pepper. Sauté until golden brown, about 7-10 minutes.
Stir in the mixed vegetables and cook for another 5 minutes.
Add the cooked rice and chicken broth. Mix well and simmer for 10 minutes until heated through.
Serve hot, garnished with fresh herbs if desired.

How to Serve I learned this from my grandma, and it’s still my favorite today!

This dish pairs wonderfully with a fresh garden salad or some crusty bread. You can also serve it with a side of roasted vegetables or a tangy sauce to elevate the flavor experience.

How to Store I learned this from my grandma, and it’s still my favorite today!

For fridge storage, place leftovers in an airtight container and refrigerate for up to three days. When reheating, use the microwave or stovetop until heated through. If you want to freeze it, store in freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating.

Expert Tips for Cooking I learned this from my grandma, and it’s still my favorite today!

For extra flavor, marinate the chicken in herbs or spices for a few hours before cooking.
Use low-sodium chicken broth to keep the dish healthier.
Feel free to substitute the chicken with tofu or your favorite plant-based protein for a vegetarian version.
Add a splash of lemon juice for a refreshing zing.
Experiment with different vegetables based on seasonal availability.

Delicious Variations of I learned this from my grandma, and it’s still my favorite today!

Spicy: Add crushed red pepper flakes or your favorite hot sauce for a kick.
Herbed: Incorporate fresh herbs like thyme or rosemary for added flavor.
Citrus: Squeeze in some lime or lemon juice for a bright and zesty twist.

Frequently Asked Questions about I learned this from my grandma, and it’s still my favorite today!

Can I use frozen vegetables instead of fresh? Absolutely! Frozen vegetables can be a convenient substitute.

How can I make this dish vegetarian? Simply swap the chicken for tofu or chickpeas, and use vegetable broth instead of chicken broth.

Can I prepare this meal ahead of time? Yes! You can prep the ingredients the night before and cook it the next day for convenience.

What should I serve with this dish? Pair it with a light salad or garlic bread for a complete meal.

Conclusion

I encourage you to try I learned this from my grandma, and it’s still my favorite today! You’ll be delighted by its comfort, flavor, and simplicity. This dish not only satisfies the palate but also brings a sense of nostalgia to your dining table. Enjoy!

I Learned This from My Grandma, and It’s Still My Favorite Today!

This comforting dish brings together chicken, mixed vegetables, and rice, creating a healthful option rooted in family tradition.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound chicken breast, diced Fresh or thawed chicken
2 cups mixed vegetables (carrots, peas, and corn) Frozen or fresh vegetables can be used
2 cups cooked rice Any type of rice can be used
1 cup chicken broth Use low-sodium broth for healthier option
1 tablespoon olive oil
to taste Salt and pepper
Optional: fresh herbs for garnish Such as parsley or cilantro

Method

Cooking Steps

In a large skillet, heat the olive oil over medium heat.
Add the diced chicken breast and season with salt and pepper. Sauté until golden brown, about 7-10 minutes.
Stir in the mixed vegetables and cook for another 5 minutes.
Add the cooked rice and chicken broth. Mix well and simmer for 10 minutes until heated through.
Serve hot, garnished with fresh herbs if desired.

Notes

This dish pairs well with a fresh garden salad, crusty bread, or a side of roasted vegetables. Store leftovers in an airtight container for up to three days or freeze for three months.