Ingredients
Scale
- 1 tablespoon olive oil
- 1 ½ lbs boneless, skinless chicken breasts cut in ¼ inch square pieces
- ½ cup diced onion
- 2 tablespoons minced garlic
- 4 cups fresh broccoli spears cut into 1 inch pieces
- 1 cup grated carrots
- 3 ½ cups low sodium chicken broth
- 1 cup dry long grain white rice
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 2 teaspoons dried parsley
- ¾ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes (optional)
- 1 bay leaf
- â…“ cup milk
- 1 cup freshly grated cheddar cheese
- ¼ cup grated Parmesan cheese
Instructions
- Heat a large skillet over medium-high heat and add the olive oil.
- Add the chicken pieces to the pan and sauté for 8-10 minutes until they begin to brown.
- Reduce heat to medium and incorporate the onions and garlic; sauté for an additional 3 minutes.
- Add broccoli, carrots, chicken broth, rice, and dried spices to the skillet. Stir and cover, cooking for 10-15 minutes while stirring occasionally.
- Regularly stir the rice to avoid it sticking to the pan.
- Once the rice is cooked, remove the bay leaf and stir in the milk, cheddar, and parmesan cheeses, cooking over low heat for 1-2 minutes until everything is heated through.
- Serve topped with extra cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to add more vegetables for added nutrition.
For a spicier dish, include more red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg