Entree: France – Provence – Poulet Provençal with Brown Rice, Zucchini, Bell Pepper & Spinach (Provencal Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 4 bone-in or boneless chicken breasts, approx. 6 oz (170 g) each
- 1 1/2 cups (300 g) brown rice, uncooked
- 3 1/2 cups (840 ml) chicken stock
- 1 medium zucchini, sliced into half-moons, approx. 8 oz (225 g)
- 1 green bell pepper, sliced, approx. 6 oz (170 g)
- 3 cups (90 g) fresh spinach
- 1 medium onion, sliced, approx. 6 oz (170 g)
- 4 cloves garlic, minced
- 1 cup (240 g) diced tomatoes (canned or fresh)
- 3 tbsp (45 ml) olive oil
- 1 tsp (5 g) Herbes de Provence or dried thyme/rosemary blend
- 1 bay leaf
- Salt to taste
- Black pepper to taste

Instructions

1. Preheat a wide skillet over medium-high heat and add 2 tbsp (30 ml) olive oil. Season chicken with salt and pepper and brown 4–5 minutes per side until golden; transfer to a plate.
2. In same skillet add remaining 1 tbsp (15 ml) olive oil, sauté onion and green bell pepper until softened, about 5 minutes. Add garlic and cook 30 seconds, then stir in diced tomatoes and Herbes de Provence.
3. Add brown rice and chicken stock, scraping up browned bits. Stir in zucchini and bay leaf, bring to a gentle simmer.
4. Return chicken to skillet, nestling into rice and vegetables. Cover, reduce heat to low, and simmer 35–45 minutes until rice is tender and chicken is cooked through. Add spinach in the last 5 minutes to wilt.
5. Remove bay leaf, adjust seasoning, let rest 5 minutes, then serve spooned over rice.