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Chicken and Broccoli Rice Bowl

Chicken and Broccoli Rice Bowl
Photo: José Picayo
Hands-on time 22 mins
Total time 22 mins
Yield

Serves 3 (serving size: 1 cup)

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.

Ingredients

  • 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
  • Sauteed Butter-Thyme Mushrooms

Nutrition 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

How to Make It

  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.