30 Minute Apple Chicken Rice Skillet
30 Minute Apple Chicken and Rice Skillet is a quick and easy dinner to make during the week. With just 4 ingredients, it’s an easy to make, healthy, and dairy-free dinner recipe.
I had a little vote on my Instagram Stories a few weeks back about what kind of recipes you all would like to see. The highest voted recipes were ‘Quick & Easy’ and ‘30 Minute Meals’. I hear ya’!! Quick and easy dinner recipes are the best ones, especially on weeknights when the schedule gets filled, you forget to pull something from the freezer, or you’re having so much fun at the gym you get home late. What? That’s not only me, is it? 😉 Whatever YOUR reason is, it’s great to have these quick and easy 30 minute recipes at your fingertips!
My secret to making this meal in only 30 minutes? I use canned chicken in this recipe! Of course, if you have leftover chicken that will work splendidly too. Shred the leftover chicken up, or open a can of chicken. First off get the rice cooking in a saucepan. While it’s simmering, bake the bacon in the oven. Time saver AND less messy! They’ll take about the same amount of time so it’s perfect to pair these two in this recipe. While the rice is simmering and the bacon is baking, dice the apple, prep the chicken and get the spices ready. As soon as the rice and bacon are done, add them to a large skillet. Add in the apples, chicken, and spices. Stir and heat over medium heat for 8-10 minutes.
30 Minute Apple Chicken and Rice Skillet is that simple! You’ll have dinner on the table in just half an hour. Everyone will love it…with the sweetness from the apple chunks, smokey flavor from the bacon and the classic chicken and rice. With the added dill weed and sea salt, it becomes the perfectly flavored dinner. Let me know if you make this dinner recipe! Tag @anaankeny in your Instagram Stories/Posts or comment below with your thoughts on it!
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- 1 12.5 oz can chicken (or leftover chicken, shredded)
- 2 cups uncooked rice
- 1 apple, diced
- 4-6 strips bacon
- 1 tsp sea salt
- 2 tsp dill weed
- 1/2 tsp coarse ground pepper
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Preheat oven to 350 degrees.
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In a saucepan, cook rice according to package.
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Line a baking sheet with tin foil. Line strips of bacon on foil. Cover with another sheet of tin foil. Bake in the oven for 20 minutes or until desired crispiness.
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While rice is simmering and bacon is baking, dice the apple and slice the avocado. Open and drain the canned chicken OR shred the leftover chicken.
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Once rice is done simmering. Remove from saucepan and add to a large skillet.
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Remove bacon from oven. Cut to bite-size pieces. Add to the skillet.
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Add the diced apple, prepped chicken, dill weed, sea salt, and pepper. Stir together. Cook over medium heat for 8-10 minutes or until heated through.
Store leftovers in a covered glass container in the fridge for up to 5 days.
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KITCHEN ITEMS USED IN THIS RECIPE:
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