Lebanese Chicken and Vermicelli Rice
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 35 min
- Cost
- $14.00
- Nutrition
- 650 cal · 54g protein
- kid-favorite
- budget
🍳 1 pan · Picky-eater safe bet: plain rice
Lebanese Chicken and Vermicelli Rice is a Mediterranean weeknight dinner that serves 4 and is on the table in about 45 minutes, for around $14 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Simple green salad (5 min)
Contains: Dairy · Gluten · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- ½ cup vermicelli pasta
- 1½ cups long-grain white rice
- 3 cups low-sodium chicken broth
- ½ tsp ground cinnamon
- 1 tsp ground allspice
- ½ cup sliced almonds
- 2 tbsp butter
- 1 cup plain yogurt
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Cut the chicken into 1-inch pieces and season with the allspice, cinnamon, salt, and pepper. Brown in the oil in a large pot, 6 minutes; remove.
- Melt the butter in the pot and stir the broken vermicelli until deep golden, about 2 minutes.
- Add the rice, stir 1 minute, then add the broth and the chicken. Bring to a boil, cover, and cook on low 18 minutes until the rice is tender and the chicken reaches 165°F. Rest 5 minutes.
- Toast the almonds in a dry pan until golden.
- Fluff, top with almonds, and serve with yogurt on the side. Mild and kid-friendly.
- Picky eater tip: serve plain rice and chicken with a spoonful of yogurt, and skip the almonds.
- Make ahead: cut and season the chicken up to a day ahead and keep it in the fridge. Leftovers keep 3 days.
On the side: Simple green salad (5 min)
1 bag bagged salad greens, 1 bottle salad dressing
- Put the greens in a bowl and toss with dressing just before serving.
Nutrition per serving
- Protein
- 54 g
- Carbohydrates
- 61 g
- Fiber
- 3 g
- Sugar
- 4 g
- Fat
- 16 g
- Saturated fat
- 4 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop