*Even Better* One-Pan Cheesy Chicken, Broccoli, and Rice

When Brian is traveling, I don't often cook much for just Connor and me... I keep mealtimes simple, because I can.  The first time I made this dish (for Connor's birthday), while it was yummy, we all thought it was a little salty for our tastes.  This time, I made an effort to cut some of the added salt and add some extra flavor using the spice mix - Trader Joe's 21-Seasoning Salute.  These were exactly the changes I needed to make, as both Connor and I inhaled it!  This dish is delicious and so very easy.  I adapted this recipe from my original post and here.

*Even Better* One-Pan Cheesy Chicken, Broccoli, and Rice

3 Tbsp. extra virgin olive oil
Trader Joe's 21-Seasoning Salute
1 lb. boneless skinless chicken breasts, in bite-sized pieces
2 cloves of garlic, minced (optional)
1 c. uncooked extra long grain white rice
2 1/2 c. broccoli florets, cut into bite-sized pieces
2 1/2 c. of low-sodium chicken broth
1 1/2 c. shredded cheddar cheese (I like Kraft Triple Cheddar Finely Shredded Cheese)

In a large skillet or pan, sauté chicken in 2 Tbsp. of olive oil over medium-high heat, and season generously with TJ's 21-Seasoning Salute.

Once the chicken is browned, add the garlic (optional) and cook for about 1 more minute.

Push chicken to one side of the pan and add 1 Tbsp. of olive oil to other side.

Add the uncooked rice in the olive oil and sauté it for a couple of minutes.

Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.

Cook chicken and rice mixture covered for about 12 minutes.

Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.

Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.

Remove from heat and stir in half a cup of cheese.

Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
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