Chicken with vegetables in broth

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This is a very light dish, easy to make and to eat. 🙂 As it is my husband who usually makes it, I always request more vegetables and less meat. There is just something about warm rice, broth and vegetables! Lemon is optional, but I do like just a touch of it. It also looks beautiful on a plate with yellow peppers and green peas and parsley!

Chicken with vegetables in broth

Course: Savory dishes


Total time






  • 2 chicken breasts

  • 2 stock cubes, chicken or vegetable

  • 2 bell peppers

  • 300 gr frozen peas

  • 1/2 cucumber

  • Water

  • 3 tbsp olive oil

  • Parsley to serve

  • 1 lemon, optional

  • Rice


  • Cut the meat into bite size pieces. Wash peppers and cucumber and cut into small cubes.
  • In a pot heat up the olive oil then add the chicken. Cook on medium high heat until chicken is almost cooked through. Add peppers and cucumber and cook for 1 minute.
  • When the chicken is cooked through add water to cover and stock cubes. Cook until the cubes have dissolved. Then add peas and cook just until they have warmed up.
  • In a separate pot, cook the rice according to the instructions on the packaging. Chop parsley and slice lemon into wedges.
  • To serve, add a few tablespoons of rice on a plate then top with the chicken and vegetable broth. Sprinkle over with some parsley and place a slice of lemon on a side.

Recipe Video



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