Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
One-Pan Chicken and Roasted Vegetables
A simple and delicious American-style one-pan dinner with tender chicken, roasted pumpkin, potatoes, and beetroot. Everything cooks together in one pan, making cleanup easy and perfect for beginners.
30 min
Easy
4 servings
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Taste Profile
Sweet5/10
Salty3/10
Sour0/10
Umami5/10
Spicy1/10
🥄 Texture
Tender, bite-sized chicken pieces with a lightly seared exterior and soft, fork-tender vegetables. Pumpkin and potatoes will be creamy inside while beetroots remain slightly denser and earthy, giving a pleasant contrast.
👃 Aroma
Warm, roasted aromatics with savory chicken notes and a faint sweetness from caramelized pumpkin and beets. A background of toasted oil and a mild garlic/pepper scent rounds out the pan-roasted profile.
🍷 Pairs Well With
A crisp Sauvignon Blanc or a light-bodied rosé; alternatively a clean pilsner or sparkling water with lemon to refresh the palate.
🥗 Side Dishes
Simple mixed green salad with a light vinaigrette, crusty bread or dinner rolls, or a side of herbed couscous or steamed green beans.
Ingredients(8 items)
- 11.5 pounds chicken breasts (cut into chunks)
- 22 cups pumpkin (cut into 1-inch cubes)
- 33 medium potatoes (cut into 1-inch cubes)
- 42 medium beetroots (cut into 1-inch cubes)
- 53 tablespoons oil
- 61 teaspoon salt
- 70.5 teaspoon black pepper
- 81 teaspoon garlic powder (optional)
Nutrition Information(per serving)
385
Calories
38g
Protein
32g
Carbs
12g
Fat
Instructions
- 1
Cut the chicken into bite-sized chunks and chop the pumpkin, potatoes, and beetroots into 1-inch cubes. Pat the chicken dry with paper towels.
- 2
Heat 3 tablespoons of oil in a large pan over medium-high heat. Once hot, add the chicken chunks and cook for 5 minutes, stirring occasionally, until the outside turns white.
- 3
Add all the chopped vegetables (pumpkin, potatoes, and beetroots) to the pan. Sprinkle with salt, pepper, and garlic powder if using. Stir everything together.
- 4
Reduce heat to medium, cover the pan with a lid or foil, and cook for 15-18 minutes. Stir halfway through cooking to ensure even cooking.
- 5
Check if the chicken is cooked through (no pink inside) and vegetables are tender when pierced with a fork. If needed, cook for another 2-3 minutes. Serve hot.
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