Cheesy Chicken, Broccoli, & Rice Skillet

1. Add the raw broccoli florets to a baking tray and season with salt, black pepper, and garlic powder. Place in a 450 degree (F) oven for ~20 minutes, or cooked through to your liking.

2. Flatten your chicken breasts and place flat onto a sheet tray. Spray with olive oil then season with 1 ranch seasoning packet. Press the seasoning into both sides of the chicken.

3. Place the chicken breasts in an oiled skillet set over medium-heat heat. Spray with olive oil then let cook until both sides of the chicken are colored. If the outside starts to burn while the inside is still raw, place the pan in the oven to finish cooking the chicken. Once done, remove to a cutting board and dice up.

4. In the same pan on medium heat, spray with oil then toss in the diced yellow onion and let sear until caramelized. Then toss in the rice grains to toast for 30 seconds. Once there, add in the chicken stock (or water) and let simmer until the rice is fully cooked.

5. Once done, turn the heat off, and add in the cooked broccoli and diced chicken. Mix together until well combined, then top the dish off with grated sharp cheddar and a sprinkle of smoked paprika. Throw under the broiler for ~1 minute until the cheese and nice and melted.

6. Prepping is straightforward – add the cooked dish to each container and you’re ready to eat 🙂