One-Pan Cheesy Chicken, Broccoli, and Rice

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 2 1/2 cups Broccoli florets
  • 2 cloves Garlic
  • 1/2 Yellow onion, medium

• Canned Goods

  • 2 1/2 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 cup White rice, long grain

• Baking & Spices

  • 1 tsp Kosher salt and freshly ground pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 cups Cheddar cheese, sharp

Found on the-girl-who-ate-everything.com

Ingredients

• 3 tablespoons extra virgin olive oil
• ½ medium yellow onion, diced finely
• 1 pound boneless skinless chicken breasts, cut into bite sized pieces
• 2 cloves of garlic, minced
• 1 teaspoon of kosher salt and freshly ground pepper to taste
• 1 cup uncooked extra long grain white rice
• 2½ cups broccoli florets, cut into bite sized pieces
• 2½ cups of low-sodium chicken broth
• 2 cups shredded extra sharp cheddar cheese

Directions

• In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
• Once onions soften, increase the heat to medium high and add chicken to the pan.
• Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
• Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
• Add the uncooked rice in the olive oil and saute it for a couple of minutes.
• Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
• Cook chicken and rice mixture covered for about 12 minutes.
• Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
• Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
• Remove from heat and stir in half a cup of cheese.
• Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.