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Ingredients
Scale
- 3 tablespoons extra virgin olive oil, divided
- ½ medium yellow onion, diced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup uncooked extra-long grain white rice
- 1 large bunch of fresh broccoli, cut into bite-sized florets
- 2½ cups low-sodium chicken broth
- 1½ to 2 cups extra sharp cheddar cheese
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium heat and sauté the onions until translucent.
- Season the chicken pieces with salt and pepper, then add to the pan and brown for 5-7 minutes.
- Stir in the garlic and cook for 2 minutes.
- Push the chicken to one side, add another tablespoon of olive oil, and sauté the rice until golden.
- Pour in the chicken broth, bring to a boil, reduce heat, cover, and simmer for 12 minutes.
- Prepare the broccoli florets.
- After 12 minutes, stir in the broccoli, cover, and cook for another 8 minutes.
- Remove from heat, stir in ½ cup of cheese, sprinkle remaining cheese on top, cover, and let it melt.
Notes
Use low-sodium chicken broth to control the saltiness.
Chop broccoli into small, uniform pieces for even cooking.
Adjust cheese amounts according to preference for creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 35
- Cholesterol: 110