Serves 3
The whole family will love this cheesy chicken and broccoli rice dish. Don't leave out the almonds--they add flavor and crunch to this one-dish meal. Serve with cremini mushrooms sauteed in butter and white wine and seasoned with fresh thyme.
Photo by: Photo: José Picayo
1. Steam broccoli 5 minutes or until crisp-tender.
2. Heat rice according to directions.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook for 4 minutes or until done, stirring occasionally. Add onions and cheese, stirring until cheese begins to melt. Stir in rice; fold in broccoli. Cook 1 minute or until thoroughly heated. Sprinkle with almonds.
Cooking Light APRIL 2012
In less than 20 minutes, Sauteed Butter-Thyme Mushrooms can be your new favorite accompaniment to your favorite main dish. We used presliced cremini mushrooms to give us a headstart to meal prep and added some fresh thyme and a few splashes of white wine to amp up the flavor.
This recipe goes with Chicken and Broccoli Rice Bowl
Photo by: Photo: Levi Brown; Styling: Thom Driver
1. Melt butter in a large skillet over medium-high heat. Add oil and shallots; cook 1 minute or until tender. Add salt and mushrooms to pan; cook 13 minutes or until mushrooms are brown and liquid evaporates. Add wine to pan; cook for 2 minutes or until liquid almost evaporates. Stir in thyme, and cook for 30 seconds.
Cooking Light APRIL 2012
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Chicken and Broccoli Rice Bowl Menu
