Chicken and Broccoli Rice Bowl

Chicken and Broccoli Rice Bowl Recipe
Photo: José Picayo
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.


Serves 3 (serving size: 1 cup)
Total time: 22 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 22 Minutes

Nutritional Information

Calories 366
Fat 13 g
Satfat 3.4 g
Monofat 5.6 g
Polyfat 2.2 g
Protein 28.9 g
Carbohydrate 33.7 g
Fiber 4.5 g
Cholesterol 56 mg
Iron 2.1 mg
Sodium 688 mg
Calcium 229 mg


3 cups small broccoli florets
1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
1 tablespoon olive oil
8 ounces skinless, boneless chicken breasts, cut into bite-size pieces
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup chopped green onions
3 ounces light processed cheese (such as Velveeta Light), cut into 1-inch pieces
2 tablespoons sliced almonds, toasted


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.

Robin Bashinsky,

Cooking Light

April 2012
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