Print

Easy Scaled-Down Recipe for 4 Perfect Portions Made Simple

easy scaled-down recipe for 4 - featured image
Print Recipe

A straightforward, flavorful recipe designed to serve four people perfectly without leftovers or waste. Quick and easy to prepare with pantry-friendly ingredients.

Ingredients

Scale
  • 1 lb (450 g) boneless chicken breasts or thighs, trimmed and cut into bite-sized pieces
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup (150 g) fresh or frozen green beans, trimmed
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (120 ml) chicken broth or vegetable broth
  • 1 tablespoon soy sauce or tamari (optional)
  • 1 cup (190 g) long-grain rice, uncooked OR 8 oz (225 g) penne or fusilli pasta
  • Optional garnishes: fresh parsley or basil, chopped; grated Parmesan or chili flakes

Instructions

  1. Prep your ingredients by chopping the onion, bell pepper, and trimming green beans. Cut the chicken into 1-inch bite-sized pieces. Mince the garlic finely.
  2. Cook the carb base: rinse rice under cold water until clear and cook with 2 cups water for about 15 minutes, or boil salted water and cook pasta until al dente (9-11 minutes). Drain and set aside.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté chopped onion for 2-3 minutes until translucent.
  4. Add minced garlic and stir for 1 minute until fragrant.
  5. Add bell pepper and green beans, cooking for 3-4 minutes until veggies soften but retain some snap.
  6. Push veggies to the side, add chicken pieces, season with salt, pepper, smoked paprika, and oregano. Cook, stirring occasionally, until chicken is browned and cooked through (internal temp 165°F/74°C), about 8 minutes. Add broth or oil if pan gets dry.
  7. Pour in broth and soy sauce, stir to combine. Lower heat, cover, and simmer gently for 5 minutes to meld flavors and finish cooking veggies.
  8. Taste and adjust seasoning with salt or pepper as needed. Serve chicken and veggies over cooked rice or pasta. Garnish with fresh parsley or basil and Parmesan if desired. Serve immediately.

Notes

Add a splash more broth if chicken dries out during cooking. Do not rush sautéing onions and garlic to develop flavor. For gluten-free, use rice or gluten-free pasta and check soy sauce labels. For dairy-free, skip cheese garnish or use plant-based alternatives. Variations include swapping chicken for tofu or chickpeas, using seasonal vegetables, or adding spices like curry powder or cumin.

Nutrition

Keywords: easy recipe, scaled-down recipe, chicken dinner, quick meal for four, simple ingredients, weeknight dinner, portion control

Find it online: https://gleamgulp.com/easy-scaled-down-recipe-for-4-perfect-portions-made-simple/