One Pan Cheesy Chicken Broccoli Rice Skillet

• Gluten free

• Meat

  • 1 Chicken breast, large boneless skinless

• Produce

  • 2 cups Broccoli
  • 2 Carrots, large
  • 1 clove Garlic
  • 1/2 cup Onion

• Canned Goods

  • 2 1/4 cups Chicken broth

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Vegetable or olive oil

• Dairy

  • 2 cups Cheddar cheese

Found on chocolatemoosey.com

Description

Ingredients

• 2 tablespoons vegetable or olive oil
• 1/2 cup chopped onion
• 2 large carrots, peeled and diced
• 1 large boneless skinless chicken breast, cut into 1-inch pieces and lightly sprinkled with salt
• 1 clove garlic, minced
• 1 cup uncooked white rice (not minute rice)
• 2 1/4 cups chicken broth
• 1/2 teaspoon salt
• 2 cups chopped broccoli
• 2 cups shredded cheddar cheese

Directions

• In a deep 12-inch skillet, heat 1 tablespoon oil. Once hot, add the onion and carrots. Cook for 5 minutes or until they start to soften. Push them to the side of the pan then add the chicken in the middle. Cook until brown, about 2-3 minutes then flip and cook until brown again, another 2-3 minutes. Add the garlic and cook 30 seconds.
• Push the chicken to the side. Add the remaining 1 tablespoon oil to the middle. Once hot, add the rice. Stir until coated and cook 1 minute. Slowly whisk in the broth and salt. Bring to a boil.
• Once boiling, cover the pan and cook for 10 minutes. Stir in the broccoli. Cover again and cook for another 3-5 minutes or until the rice is fully cooked and broccoli is tender. Stir in the cheese until melted.