Chicken Broccoli Cheddar Rice
Chicken, broccoli and fluffy rice come together in one skillet with a creamy melted-cheddar coating.
4 min
Prep
31 min
Cook
4
Serves
600
Calories
Macros · per serving
45g protein
63g carbs
18g fat
Ingredients
For 4 servings
- 500 g chicken breast
- 255 g white rice
- 400 g frozen broccoli floret
- 120 g cheddar cheese
- 120 ml reduced-fat milk
- 15 ml olive oil
- 60 ml water
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Use raw boneless, skinless chicken breast, small frozen broccoli florets, shredded cheddar and white rice. Cook the white rice according to the package directions. Cut the chicken into thin strips about 1 cm thick.
- 2
Heat the olive oil in a deep 30 cm skillet over medium-high heat for 2 minutes, uncovered. Add the chicken, garlic powder, onion powder, salt and pepper. Cook uncovered for 5 minutes, stirring frequently.
- 3
Add the frozen broccoli and 60 ml water. Cover, reduce the heat to medium and cook for 4 minutes, stirring once halfway through, until the broccoli is hot and becoming tender.
- 4
Add the cooked rice directly to the same skillet with the milk. Cook uncovered over medium heat for 4 minutes, stirring frequently and breaking apart any rice clumps. Check that the thickest chicken pieces and the rice mixture reach 165°F/74°C with a food thermometer; continue heating if needed.
- 5
Reduce the heat to low, scatter in the cheddar and stir for 1 minute until melted. The cheese sauce should coat the chicken, broccoli and rice without a pool of liquid. Divide into four portions and serve.
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