Chicken Pepper Rice Skillet
Chicken Pepper Rice Skillet
Large Dice Blade
Time Prep 10 min | Cook 15 min | Total 25 min
★ ★ ★ ★ ☆ 4.7/5
Bite-sized Recipe
Dice bell peppers and onion, sauté with shredded chicken, garlic, and leftover rice for a hearty, low-cost skillet meal.
Intro
Stretch your leftovers without sacrificing flavor. This colorful Chicken Pepper Rice Skillet uses budget staples to deliver a filling, protein-packed prep meal with bold taste.
What You’ll Need
1 cooked chicken breast, shredded
1 cup cooked rice (white or brown)
1 red bell pepper, large diced
½ yellow onion, large diced
1 garlic clove, minced
1 tbsp olive oil
1 tsp smoked paprika
Salt and pepper to taste
½ lemon (juice)
Fresh cilantro or parsley for garnish
Blades to Use
Large Dice Blade
Use these specific blade attachments with your VanBites Viral Chopper to prep the vegetables quickly and evenly.
Prep Tip
Use day-old rice for best texture. Dice veggies in seconds and cook everything in one pan for fast cleanup.
Instructions
Step 1
Dice bell pepper and onion using the Large Dice Blade.
Step 2
Heat olive oil in a skillet and sauté diced vegetables and garlic for 5–6 minutes.
Step 3
Add shredded chicken and cooked rice to the skillet.
Step 4
Sprinkle with smoked paprika, salt, and pepper. Stir and cook for 5 more minutes.
Step 5
Squeeze lemon over the top and garnish with chopped herbs.
For Extra Bite!
Mix in a spoonful of salsa or top with shredded cheddar before serving.
Nutrition per Serving
Calories: 370
Protein: 27 g
Carbohydrates: 30 g
Fat: 15 g
Fiber: 3 g
Sugar: 4 g
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