Thursday, May 5, 2016

cheesy chicken, broccoli, and rice... 35 minutes

the goods:

3 tablespoons extra-virgin olive oil
1/2 medium onion, finely diced
3 boneless, skinless chicken breasts, cut into bite-sized pieces
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
1 cup uncooked long grain rice
2 and 1/2 cups broccoli florets
2 and 1/2 cups chicken broth
2 cups shredded cheddar cheese
12 ounce bag cauliflower rice (Trader Joe's - optional)

In a large skillet, saute onion in 2 tablespoons of the olive oil over medium heat. Season chicken with salt and pepper. Once onions soften, increase heat to medium-high and add chicken to the pan. Brown the chicken pieces, stirring occasionally, and add garlic. Cook for 1 minute until garlic is fragrant. Push chicken to one side of the pan and add remaining tablespoon of olive oil to the vacant side. Add rice to the olive oil and saute for a couple of minutes. Add chicken broth to the pan, stir, and bring mixture to a boil. Lower the heat to a simmer and cover pan with a lid. Cook chicken and rice mixture, covered, for about 12 minutes. Sprinkle the cauliflower rice, and broccoli evenly in top of the chicken and rice and stir to combine. Continue to cook covered for another 8 minutes on low, until broccoli is tender. Remove from heat and stir in 1/2 cup cheese. Sprinkle remaining cheese on top and cover with lid, letting it sit for 1-2 minutes until cheese melts.

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