4 Servings 6 Better Balance Bites/Blue Points
Calories 389 Fat 10g Carbs 42.2g Protein 31.9g
Ingredients
· 1 pound chicken breast, cut into bite-sized pieces (see notes)
· Pinch of salt
· Pinch of black pepper
· Cooking spray
· 3/4 cup rice
· 2 cups chicken broth, divided
· 2 cups (about 4 1/2 oz) broccoli florets, cut into bite-sized pieces
· 1 small onion, chopped
· 2 cloves garlic, minced, OR 2 tsp minced garlic
· 9 oz can of Fritos Cheddar Cheese Dip (see notes)
Instructions
1. Season the chicken breast pieces with salt and pepper and toss to coat. Set aside.
2. Set a small saucepan over medium-high heat and spray with cooking spray. Once the pan is hot, add in the rice and cook about 3 minutes, stirring often, to lightly toast some of the rice. Once the rice has a little color and smells a bit like popcorn, add 1 1/2 cups of the chicken broth, covering it immediately to not let much of the broth steam away. Once the broth begins to boil again, stir the rice and cover again. Set the heat to medium-low and allow to cook 15-20 minutes.
3. While the rice cooks, coat a large skillet with cooking spray and set over medium-high heat. When the pan is hot, add the broccoli and allow to sit, undisturbed, for 2 minutes. After 2 minutes, stir the broccoli, add a splash of the remaining broth, and cover. Cook 2 minutes longer. Stir and remove from the pan to a bowl.
4. Spray the pan again and add the onion. Cook, stirring frequently, until lightly browned and translucent, about 3-4 minutes.
5. Move the onions to the edge of the pan, spray it once more, and add in the chicken. Allow the chicken to sit undisturbed for a minute or two to get some color. Stir and continue to cook until the chicken is cooked through, about 5-6 minutes.
6. Turn down the heat to medium and add the garlic and broccoli, stirring everything together. Add in the remaining broth, stir through to get up any browned bits from the pan, then stir in the cheese dip. Keep warm until the rice is done.
7. When the rice is cooked, remove from the heat and use a fork to fluff it up. Take a clean tea towel (folded in half, preferably) and cover the rice pot and set the lid on top. Allow to sit about 5 minutes, then fluff the rice again.
8. Add the rice to the chicken and cheese mixture, stirring to fully coat the rice.
Notes
· You can use leftover, rotisserie, or food-prepped meat. Just add it when you would add the raw chicken and just heat a few minutes before continuing with the recipe.
· If you use frozen broccoli, let it thaw for 20-30 minutes before adding it to the pot.
· If you can’t find the cheese dip, you could also use canned condensed cheddar cheese soup. For that matter, you can use any flavor of condensed soup, it just won’t be “cheesy.”
· Food-prepping? After the dish has cooled completely, transfer to an air-tight container and store in the refrigerator or freezer.
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