AFFORDABLE DINNER
Chicken Zucchini Corn Rice Skillet
★ Kid-ApprovedAn easy, wholesome recipe made without gluten or yeast ingredients—created for real families and real grocery budgets.
TIME35 minESTIMATED COST$2.36 per servingDIETGluten free + yeast free
WHAT YOU'LL NEED
Ingredients
- ✓1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- ✓1 cup uncooked long-grain white rice
- ✓2 medium zucchini, halved lengthwise and sliced
- ✓1 cup frozen corn
- ✓1 small onion, diced
- ✓1 tablespoon olive oil
- ✓1 teaspoon paprika labeled gluten free
- ✓1/2 teaspoon garlic powder
- ✓1/2 teaspoon dried thyme labeled gluten free
- ✓1/2 teaspoon salt
- ✓Black pepper to taste
- ✓2 1/4 cups water
LET'S COOK
Directions
- 1Keep raw chicken and its juices away from the vegetables, wash hands after handling it, and sanitize the work area
- 2Heat the oil in a large lidded skillet over medium heat
- 3Add the chicken and onion and cook 7–9 minutes, stirring often, until every piece of chicken reaches 165°F
- 4Transfer the cooked chicken and onion to a clean bowl
- 5Add the rice, water, paprika, garlic powder, thyme, salt, and pepper to the skillet and bring to a gentle boil
- 6Cover, reduce the heat to low, and simmer 15 minutes without lifting the lid
- 7Stir in the zucchini, frozen corn, and cooked chicken, cover, and cook 5–7 minutes more until the rice is tender and the vegetables are steaming, adding a splash of water if the skillet looks dry
- 8Use a clean spoon to divide among four bowls
- 9Refrigerate leftovers within 2 hours and use within 3–4 days
FROM RECIPE TO GROCERIES
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Keep this meal affordable
Check your pantry first, compare unit prices, use store brands when their labels meet your needs, and freeze extra portions before they are forgotten.
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