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Author:
Kevin Curry
Lighter Cheddar Chicken Broccoli & Brown Rice
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Lighter Cheddar Chicken Broccoli & Brown Rice
Ingredients for 5 servings
Substitution
Note
- Chicken
- 1 1/2 lb chicken breast, cut into 1/2-inch pieces
- pinch of sea salt & pepper
- 1 tablespoon The Fit Cook Everyday blend
- Substitute: 2 teaspoons onion powder + 1 teaspoon garlic powder
- 2 teaspoons cumin
- spray olive oil
- 2 tablespoons olive oil
- 1/2 medium white onion, chopped
- 2 garlic cloves, minced
- 1 can (~14oz) lite coconut milk
- 4oz water (or low sodium chicken broth)
- 6oz reduced fat Mexican blend cheese
- 2 teaspoons smoked paprika
- 3 cups cooked brown rice, long or medium grain (I used frozen brown rice as a time saver)
- 2 cups broccoli florets OR thick chopped asparagus
- Garnish
- red pepper flakes
Steps
Step 1
Season chicken breast with seasonings. Set a carbon steel skillet on medium high heat and once hot add the chicken. Cook for 6 – 8 minutes or until the edges of the chicken are seared and the chicken has been cooked through. Set the chicken aside.
Step 2
Reduce the heat to medium, then add olive oil, onion and garlic. Cook for 2 – 3 minutes until the onions turn brown and translucent.
Step 3
Add the coconut milk, water and cheese and continuously stir to melt the cheese and thicken into a sauce. Sprinkle in smoked paprika for added flavor. Let it gently simmer for 2-3 minutes before adding the rice and broccoli. Pro-tip: for the best results with broccoli, lightly steam it in the microwave for 2 minutes before adding to the recipe.
Step 4
Fold everything together and add more liquid (water, broth or coconut milk) as needed for consistency. Lastly fold in the cooked chicken and cook on low heat for 1 -3 minutes in order to soften the broccoli.
Step 5
Season to taste with sea salt & pepper.
Step 6
Garnish and enjoy!
Lighter Cheddar Chicken Broccoli & Brown Rice
Kevin Curry
INGREDIENTS
- Chicken
- 1 1/2 lb chicken breast, cut into 1/2-inch pieces
- pinch of sea salt & pepper
- 1 tablespoon The Fit Cook Everyday blend
- Substitute: 2 teaspoons onion powder + 1 teaspoon garlic powder
- 2 teaspoons cumin
- spray olive oil
- 2 tablespoons olive oil
- 1/2 medium white onion, chopped
- 2 garlic cloves, minced
- 1 can (~14oz) lite coconut milk
- 4oz water (or low sodium chicken broth)
- 6oz reduced fat Mexican blend cheese
- 2 teaspoons smoked paprika
- 3 cups cooked brown rice, long or medium grain (I used frozen brown rice as a time saver)
- 2 cups broccoli florets OR thick chopped asparagus
- Garnish
- red pepper flakes
INSTRUCTIONS
-
Season chicken breast with seasonings. Set a carbon steel skillet on medium high heat and once hot add the chicken. Cook for 6 – 8 minutes or until the edges of the chicken are seared and the chicken has been cooked through. Set the chicken aside.
-
Reduce the heat to medium, then add olive oil, onion and garlic. Cook for 2 – 3 minutes until the onions turn brown and translucent.
-
Add the coconut milk, water and cheese and continuously stir to melt the cheese and thicken into a sauce. Sprinkle in smoked paprika for added flavor. Let it gently simmer for 2-3 minutes before adding the rice and broccoli. Pro-tip: for the best results with broccoli, lightly steam it in the microwave for 2 minutes before adding to the recipe.
-
Fold everything together and add more liquid (water, broth or coconut milk) as needed for consistency. Lastly fold in the cooked chicken and cook on low heat for 1 -3 minutes in order to soften the broccoli.
-
Season to taste with sea salt & pepper.
-
Garnish and enjoy!
Nutrition per serving
Reviews
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May 31 2023
way too much rice
thanks for letting me know. I can revisit the recipe but 3 cups isn’t that much. Hmmm…I’ll investigate and update the recipe if needed!
Sep 10 2023
This is one of my husband’s and my new favorites for Sunday night dinner and meal prep for a couple of days.
Thanks, glad you like it.