Ingredients
- 3 tbsp extra virgin olive oil
- 1/2 yellow onion
- 1 lb boneless skinless chicken breasts
- 2 cloves garlic
- 1 tsp kosher salt and freshly ground pepper to taste (optional)
- 1 cup uncooked extra long grain white rice
- 2 1/2 cups low-sodium chicken broth
- 2 1/2 cups broccoli florets
- 2 cups shredded extra sharp cheddar cheese
Steps
- Heat the olive oil in a large deep skillet over medium heat and cook the onion for 3 minutes.
- Cut the chicken into small pieces, season with salt and pepper, and cook for 5 minutes.
- Add the garlic and rice, then stir for 1 minute.
- Pour in the chicken broth, bring it to a simmer, cover the skillet, and cook for 15 minutes.
- Add the broccoli, cover, and cook for 7 minutes until the rice is tender and the chicken reaches 165 F.
- Sprinkle the cheddar over the top, cover, and cook for 2 minutes until melted.
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