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Lighter Cheddar Chicken Broccoli & Brown Rice

Prep: 5 min
Cook: 20 min
Total: 25 min

Ingredients for 5 servings

  • 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


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!