Chicken and Broccoli Rice

A flavorful and easy one-pan meal featuring tender chicken, crisp broccoli, and fluffy rice, all seasoned with a simple, savory sauce. It's a quick, authentic weeknight solution for a satisfying dinner.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $5.15/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• savory

Ingredients

• 1 cup white rice (uncooked)
• 2 cup chicken broth
• 1 tablespoon olive oil
• 12 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 teaspoon garlic (minced)
• 1 teaspoon ground ginger
• 0.5 cup yellow onion (chopped)
• 3 cup fresh broccoli florets
• 2 tablespoon soy sauce
• 1 tablespoon cornstarch
• 0.25 teaspoon black pepper

Instructions

1. Combine the chicken broth, soy sauce, cornstarch, and black pepper in a small bowl; whisk until smooth. Set aside.
2. Heat olive oil in a large skillet or pot with a lid over medium-high heat. Add the chicken breast pieces and cook for 3-5 minutes, until lightly browned on all sides. Remove chicken from the skillet and set aside.
3. Add chopped yellow onion, minced garlic, and ground ginger to the same skillet. Sauté for 2-3 minutes until fragrant.
4. Stir in the uncooked white rice until coated, then pour in the sauce mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
5. Stir in the broccoli florets and cooked chicken. Cover again and continue to cook for another 5-7 minutes, or until rice is tender and liquid is absorbed and broccoli is crisp-tender.
6. Fluff with a fork and serve immediately.

Notes

Leftovers store well in an airtight container for up to 3 days. For a slightly spicier kick, add a dash of red pepper flakes to the sauce.

Nutrition (per serving)

• Calories: 540
• Protein: 45.2 g
• Carbohydrates: 57.5 g
• Fat: 13 g
• Fiber: 4.1 g
• Sodium: 1280 mg
• Saturated Fat: 2.5 g
• Sugar: 3.2 g
• Cholesterol: 105 mg