Ingredients
▢1 pound chicken breasts cut into chunks
▢1 teaspoon salt
▢1 teaspoon pepper
▢1 teaspoon garlic powder
▢1 tablespoon olive oil
▢1 cup white rice
▢1 cup carrots diced
▢3 cloves garlic minced
▢2 1/2 cups chicken stock
▢2 cups broccoli florets
▢1 cup grated cheddar.
Instructions
Season the chicken with the salt, pepper, and garlic powder.
1 pound chicken breasts,1 teaspoon salt,1 teaspoon pepper,1 teaspoon garlic powder
Add the olive oil to a large, deep skillet and heat until shimmering.
1 tablespoon olive oil
Add the chicken to the hot pan and cook, stirring often, until chicken is nearly cooked through and browned on the outside.
1 pound chicken breasts
Add the rice, carrots, and garlic to the pan and stir to combine. Stir in the chicken broth and bring to a boil.
1 cup white rice,1 cup carrots,3 cloves garlic,2 1/2 cups chicken stock
Reduce to a simmer, cover pan and cook for 10 minutes.
Remove lid and stir well. Add the broccoli and cover the pan. Continue cooking for 10 minutes or until the liquid has evaporated and the rice is tender.
Remove the pan from the heat and sprinkle the cheese on top of the rice mixture. Cover with a lid for 5 minutes to allow cheese to melt.
1 cup grated cheddar.
Nutrition Information:
Calories: 532kcal (27%)| Carbohydrates: 50g (17%)| Protein: 40g (80%)| Fat: 18g (28%)| Saturated Fat: 7g (44%)| Cholesterol: 106mg (35%)| Sodium: 1143mg (50%)| Potassium: 922mg (26%)| Fiber: 2g (8%)| Sugar: 4g (4%)| Vitamin A: 5945IU (119%)| Vitamin C: 44.8mg (54%)| Calcium: 263mg (26%)| Iron: 1.8mg (10%).
