Chicken Rice Skillet with Vegetables

1.Cook the rice according to package instructions in lightly salted water until al dente, then drain and set aside.

2.Heat the olive oil in a large skillet over medium heat.

3.Sauté the onion and garlic in the oil until translucent, about 2-3 minutes.

4.Add the chicken pieces and brown on all sides until nearly cooked through, about 5-7 minutes.

5.Add the bell peppers, zucchini, and carrot to the skillet and cook, stirring occasionally, for about 5 minutes until the vegetables are tender-crisp.

6.Stir in the paprika powder, season with salt and pepper, and mix well.

7.Add the pre-cooked rice and vegetable broth to the skillet, stir to combine, and simmer over medium heat for about 5 minutes until the liquid reduces slightly and the rice absorbs the flavors.

8.Optionally stir in soy sauce and adjust seasoning to taste.

9.Remove the skillet from heat and sprinkle with freshly chopped parsley.

10.Serve immediately, ideal for a quick lunch with children.