Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (450g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 medium onion, chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced
  • 1 cup long-grain rice (200g)
  • 2 cups chicken broth (480 ml)
  • 1 cup broccoli florets (100g)
  • 1 cup shredded cheddar cheese (100g)
  • ½ cup milk or cream (120 ml)
  • 2 tablespoons butter, cut into chunks (30g)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook until browned on all sides.
  2. Add chopped onion and minced garlic to the skillet. Cook until softened, about 3-5 minutes.
  3. Stir in rice and chicken broth. Bring to a simmer.
  4. Cover the skillet, reduce heat to low, and simmer for 15 minutes, or until rice is cooked through.
  5. Stir in broccoli florets, milk/cream, and cheddar cheese.
  6. Cover again and cook until broccoli is tender-crisp and cheese is melted, about 3-5 minutes more. Add the butter and mix it in until is completely dissolved.
  7. Garnish with chopped parsley or green onions, if desired. Serve immediately.