1 Pound Chicken Breast, cut into cubes
¼ Cup Diced Yellow Onion
1 clove garlic, minced
1 cup rice of choice
2 Cups Chicken Stock
4 Cups Chopped Broccoli Florets
1¼ Cup Shredded Sharp Cheddar
In a large skillet over medium heat, add 1 tbsp olive oil and chicken pieces. Sprinkle with salt and pepper and cook about 5-6 minutes until no longer pink and cooked throughout. Remove from pan and set aside. Reduce pan heat to medium low add onion and garlic to a pan. Saute until tender. Add the rice and continue to toast the rice about a minute or two. Pour in the chicken stock and simmer with the lid on for 15 minutes. After the rice has been cooking for about 8 minutes add the broccoli to the rice and put the lid back on. This will steam the broccoli.
Once the rice is finished cooking, add 1/2 tsp salt, 1/4 tsp each pepper and paprika. Stir to combine. Add the chicken back and stir. Top with the cheese and put the lid back on for a few minutes to let the cheese melt.S Stir the melted cheese in and serve.

Sharing is caring!