This flavorful meal is one of the first I learned to make.
It continues to be a frequently requested family favorite.
Over the years I have made a few variations.
I often slice the chicken into strips before pan frying it.
I’ve even used cooked chicken leftover from another meal or a rotisserie chicken in a pinch. I just skip the first step in the instructions.
There are options with the zucchini as well. I prefer using a spiralizer and baking it in the oven.
This method by wholesomeyum.com works really well. The zucchini hold it’s structure better and can be used as the base of this dish instead of serving it over rice.
I like to bake the rice if I am serving it.
This method from 101cookingfortwo.com is easy and the rice turns out perfectly every time for me.
The size of baking dish you use will depend on how much rice you are making. I can fit 3 cups of dry rice in a 9″x13″ baking dish. If I’m cooking for two, I make 1 cup of dry rice in a smaller oven safe dish.