Chicken and Broccoli Rice Bowl

By gvcathy

Robin Bashinsky, Cooking Light

APRIL 2012

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

Step 1

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.