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Middle Eastern Chicken with Veggies and Rice

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

15 minutes


4 people


  • Two 8.5-8.8 oz. packages 90-second, microwave-ready whole grain brown rice or 4 cups of cooked brown rice
  • 1 Tablespoon Frantoio-Leccino, Arbequina, or Hojiblanca Extra Virgin Olive Oil
  • 8 oz. fresh green beans, trimmed and halved diagonally
  • 1 large white onion, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • Kosher salt
  • 3/4 cup chicken broth
  • 10 oz. shredded rotisserie chicken breast meat (about 2 cups)
  • 3/4 teaspoon Moroccan spice blend ( or ground cinnamon
  • 1/4 cup fresh flat-leaf parsley leaves
  • 3 Tablespoons toasted pine nuts


  • Prepare the rice according to the package directions and set aside when finished.
  • Heat the oil in a large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
  • Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are tender but still crisp. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains. Season with salt.
  • Transfer to a platter, sprinkle with the parsley and pine nuts and serve.
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