1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
1/2 medium yellow onion, finely diced
2 1/2 cups broccoli florets, cut into bit sized pieces
2 cloves garlic, minced
1 cup uncooked basmati rice
3 Tbsp. extra virgin olive oil
Kosher salt and Lawry's seasoned pepper to taste
2 1/2 cups low-sodium chicken broth (I always make broth using Better Than Bullion chicken base)
1 cup shredded cheddar cheese (use more if you like it super cheesy)
Use a large, deep skillet with a good fitting lid. In the skillet, heat 2 Tbsp. of olive oil over medium heat. Once hot, saute the diced onion. Season your chicken pieces with salt and pepper. Once the onions have softened, turn the heat up to medium-high and add the chicken to the skillet. Brown the chicken on all sides. Turn heat back down to medium, add the minced garlic, and cook for 1 minute. Push the chicken, onions, and garlic to one side of the skillet. On the empty side of the skillet add 1 Tbsp. of olive oil. Add the uncooked rice in the olive oil and stir to coat. Toast the rice for a few minutes. Next, add the chicken broth to the skillet and stir to mix everything. Bring the mixture to a boil. Once boiling, lower the heat to a simmer and cover with lid. Let simmer for 12 minutes. Add the broccoli to the mixture and stir to combine. Recover and cook mixture for another 8 minutes, or until both the broccoli and rice are tender. Remove the skillet from the heat and stir in 1/2 cup shredded cheese. Sprinkle the remaining 1/2 cup cheese (or more if you'd like) over the top. Cover with lid and let it sit for 1-2 minutes or until cheese has melted. Serve immediately and devour!
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