Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken thighs, chopped into 1-inch cubes
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon onion powder
- 5 cloves garlic, minced
- 2 cups jasmine rice, rinsed until water runs clear
- 2 1/2 cups low sodium chicken broth
- 2 cups broccoli florets
- 2 cups shredded cheddar cheese (adjust to taste)
Instructions
- Heat olive oil in a wide pan over medium-high heat.
- Add chicken, salt, pepper, paprika, Italian seasoning, and onion powder. Sauté for a few minutes until chicken starts to brown.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in rinsed rice and chicken broth. Increase heat to high and bring to a boil.
- Once boiling, reduce heat to medium-low, cover the pan, and cook for 12–14 minutes.
- Remove the lid, add broccoli florets, and continue cooking uncovered for another 10 minutes, stirring occasionally, until rice and chicken are fully cooked and the liquid is absorbed.
- Turn off the heat and stir in shredded cheddar cheese until melted and evenly combined.
- Serve warm and enjoy.
Notes
- Use freshly shredded cheese for best melting and flavor.
- Rinse rice thoroughly to prevent gumminess.
- Add a splash of milk or cream with the cheese for extra creaminess.
- This dish is great for meal prep—leftovers store well in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 115mg
