Cheesy Chicken and Rice with Broccoli
This one dish dinner is perfect for crazy weeknights. Chicken, rice, carrots, and broccoli are always a hit with my kiddos.
- 1 pound chicken breasts cut into chunks
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 cup white rice
- 1 cup carrots diced
- 3 cloves garlic minced
- 2 1/2 cups chicken stock
- 2 cups broccoli florets
- 1 cup grated cheddar
Season the chicken with the salt, pepper, and garlic powder.
Add the olive oil to a large, deep skillet and heat until shimmering.
Add the chicken to the hot pan and cook, stirring often, until chicken is nearly cooked through and browned on the outside.
Add the rice, carrots, and garlic to the pan and stir to combine. Stir in the chicken broth and bring to a boil.
Reduce to a simmer, cover pan and cook for 10 minutes.
Remove lid and stir well. Add the broccoli and cover the pan. Continue cooking for 10 minutes or until the liquid has evaporated and the rice is tender.
Remove the pan from the heat and sprinkle the cheese on top of the rice mixture. Cover with a lid for 5 minutes to allow cheese to melt.
Calories: 532kcal | Carbohydrates: 50g | Protein: 40g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 106mg | Sodium: 1143mg | Potassium: 922mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5945IU | Vitamin C: 44.8mg | Calcium: 263mg | Iron: 1.8mg