Creamy Chicken, Broccoli, and Rice
This creamy dish sneaks in nutrition in a way that your kids won't know it's a balanced meal.
Equipment
- cutting board
- measuring cups
- teaspoons
- knife
- spatula
Ingredients
- 3 tablespoon olive oil for the pan
- 1 Cup rice uncooked. yields 3 cups cooked
- 2.5 Cups chicken breast
- 5 cups Broccoli
- 1 jar sundried tomatoes
- 8 oz cream cheese (a regular brick)
- 1 cup bone broth
- 1 cup parmesan
- 1 lemon juice of 1 lemon
- 1 teaspoon garlic
- 1 teaspoon onion
- 1 teaspoon paprika
- 1 teaspoon italian seasoning
- 1 teaspoon garlic salt
- dash salt
- dash pepper
Instructions
- Wash your hands and your produce.
- Cube up your chicken and season it with 1 tsp: the garlic, onion, paprika, and a dash of salt and pepper. Set it aside.
- If you are using normal rice, get the water boiling. Once boiling add your rice and simmer (with the temperature on low) with the lid on about 15 minutes until it fluffs with a fork. Cook it according to package instructions for water/rice ratio.
- Cut up your broccoli and sun-dried tomatoes into bite size pieces or smaller.
- Get your pan hot with a little bit of oil, I used oil from the sun dried tomatoes with some olive oil.
- Cook your chicken until it has an internal temp of 165℉. Set it aside on a plate.
- Add in your broccoli, sun-dried tomatoes, and bone broth. Cook until broccoli is fork tender.
- Add in your Italian seasoning and Lawry’s garlic salt. Add in your squeezed lemon, cream cheese (cubed up) and parmesan. Once it is all melted add the chicken back in and give it a stir.
- Serve over rice or mix in the rice. Whichever you prefer.
Nutrition
Calories: 434kcalCarbohydrates: 42gProtein: 25gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 67mgSodium: 696mgPotassium: 1421mgFiber: 6gSugar: 13gVitamin A: 1212IUVitamin C: 68mgCalcium: 250mgIron: 4mg
Tried this recipe?Let us know how it was!