I live in Texas and we have been voluntarily sheltered-in-place since March 8th! This time at home has got me cranking out three meals a day and I am also wanting to be conscious to stretch these meals and much as I can seeing as meat proteins are becoming hard to come by. But with a family of 5, all with healthy appetites, I sometimes have to get creative.
I also need to be able to make these meals in a hurry because we all seem to need food ASAP. This meal comes together very quickly and is also a great way to get my 3 kiddos to eat their veggies. Here’s how I made it.
chicken, broccoli and rice dinner
makes 5 servings
- 1 lb boneless and skinless chicken breasts, cubed
- 1 cup rice, any kind will do
- 1 1/2 cups fresh broccoli, I had to use up a large bag before it went bad, but you can use more or less
- 1/2 cup shredded cheese
- 1/2 cup chicken broth
- salt and pepper to taste
- 2 teaspoon oil
- 1/4 cup water
- optional: diced green onion
- In a small pot, cook up your rice and set aside. You can also use already cooked rice in the pouch. Just heat up per directions.
- In a large pan, one with a lid, add 1 teaspoon of oil and chicken. Season with salt and pepper and cook until golden brown. Remove chicken and set aside.
- In the same pan you cooked the chicken in, add the other teaspoon of oil and your broccoli. Season with salt and pepper and add 1/4 cup of water. Top with the lid, and allow it to steam for 5 minutes over medium heat.
- Next add the rice and chicken back into the pan and stir together.
- Drizzle the chicken broth over and stir to combine.
- Lastly, sprinkle the cheese liberally over the entire dish and top with the lid to melt the cheese for just a few minutes.
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