Chicken and Broccoli Rice Bowl

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.

Yield: Serves 3 (serving size: 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 22 Minutes
Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 366
  • Fat: 13g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 2.2g
  • Protein: 28.9g
  • Carbohydrate: 33.7g
  • Fiber: 4.5g
  • Cholesterol: 56mg
  • Iron: 2.1mg
  • Sodium: 688mg
  • Calcium: 229mg

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

Preparation

  1. 1. Steam broccoli 5 minutes or until crisp-tender.
  2. 2. Heat rice according to directions.
  3. 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.
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