Harvest Chicken and Broccoli Rice Skillet

A quick and comforting skillet meal featuring tender shredded chicken, crisp broccoli florets, and savory brown rice, seasoned to perfection for a wholesome family dinner.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $3.16/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• comfort food
• one-pot
• savory

Ingredients

• 1.5 pound cooked chicken breast (shredded)
• 1.5 cup brown rice (uncooked)
• 3 cup chicken broth (low-sodium)
• 4 cup broccoli florets
• 1 yellow onion (medium, chopped)
• 2 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 cup cheddar cheese (low-fat, shredded)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. First, prepare the brown rice. Combine the brown rice and 3 cups of chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Once cooked, fluff with a fork and set aside. (This can cook in parallel with the other steps.)
2. While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook for 3-4 minutes until softened and translucent.
3. Add the broccoli florets to the skillet and sauté for 5-7 minutes, until they are tender-crisp.
4. Stir in the garlic powder, onion powder, and paprika into the vegetables. Season with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 1 minute more, stirring constantly, to toast the spices.
5. Add the shredded cooked chicken breast to the skillet and cook for 3-5 minutes, stirring occasionally, until the chicken is heated through.
6. Once the rice is ready, add it to the skillet with the chicken and vegetables. Stir in the low-fat shredded cheddar cheese. Continue stirring until the cheese is melted and all ingredients are well combined. Taste and add the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper if needed.
7. Serve immediately and enjoy your comforting harvest skillet.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.

Nutrition (per serving)

• Calories: 390
• Protein: 39.5 g
• Carbohydrates: 40 g
• Fat: 9 g
• Fiber: 3 g
• Sodium: 460 mg
• Saturated Fat: 1.8 g
• Sugar: 2 g
• Cholesterol: 38 mg