Chicken and Broccoli Rice Bowl |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The whole family will love this cheesy chicken and broccoli rice dish. Don't leave out the almonds—they add flavor and crunch to this one-dish meal. Serve with cremini mushrooms sauteed in butter and white wine and seasoned with fresh thyme. Ingredients:
3 cups small broccoli florets |
1 (8.8-ounce) pouch precooked brown rice (such as uncle ben's) |
1 tablespoon olive oil |
8 ounces skinless, boneless chicken breasts, cut into bite-size pieces |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
1/2 cup chopped green onions |
3 ounces light processed cheese (such as velveeta light), cut into 1-inch pieces |
2 tablespoons sliced almonds, toasted |
sauteed butter-thyme mushrooms |
Directions:
1. Steam broccoli 5 minutes or until crisp-tender.
2. Heat rice according to directions.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook for 4 minutes or until done, stirring occasionally. Add onions and cheese, stirring until cheese begins to melt. Stir in rice; fold in broccoli. Cook 1 minute or until thoroughly heated. Sprinkle with almonds.
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