From craving to table
Instructions
- 1
Step 1: In a medium saucepan, bring 2 cups of water to a boil. Add the Arborio rice, reduce heat to low, cover, and simmer for 20 minutes until the rice is tender.
- 2
Step 2: In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Season the diced chicken with salt, pepper, and oregano. Add the chicken to the skillet and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- 3
Step 3: In the same skillet, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sauté for 2-3 minutes until fragrant.
- 4
Step 4: Add the diced bell pepper and sliced zucchini to the skillet. Cook for 5-6 minutes until the vegetables are tender.
- 5
Step 5: Stir in the cherry tomatoes, chicken broth, and red pepper flakes. Cook for another 2-3 minutes until the tomatoes start to soften.
- 6
Step 6: Return the cooked chicken to the skillet. Add the cooked Arborio rice and grated Parmesan cheese. Mix well to combine all ingredients.
- 7
Step 7: Season the rice bowl with salt and pepper to taste. Cook for an additional 2-3 minutes to heat through.
- 8
Step 8: Remove the skillet from heat. Serve the Italian chicken rice bowl hot, garnished with fresh basil leaves and lemon wedges on the side.