It’s almost the end of the school year, so if you’re like all my friends with kids, you’re exhausted! And weeknight cooking is the last thing you want to do. If this sounds familiar, then I dedicate this skillet chicken and rice recipe to you!
INGREDIENTS
1 Tbsp extra virgin olive oil
2 Tbsp ghee
1 medium yellow onion, chopped
1 1/2 lbs chicken, cut into 1 inch pieces
1 Tbsp Italian seasoning
2 tsp garlic, minced
1 tsp salt, more to taste
1/2 tsp fresh cracked black pepper, more to taste
2 1/2 cups chicken broth (I use @kettleandfire)
1 cup long grain brown rice
4 cups broccoli florets
1/4 cup coconut cream, hard white part at the top of can
1 cup Parmesan cheese, freshly shredded, more to top
Fresh chopped parsley, to top
Optional: Red pepper flakes, to top
HOW TO MAKE
-Heat olive oil and ghee in a skillet over medium high heat.
-Add onion, and cook until it begins to soften (about 3 mins).
-Add chicken, Italian seasoning, salt, and pepper to skillet. Cook until chicken is golden on each side (about 5 mins).
-Add garlic, stir for 30 seconds to keep from burning.
-Add chicken broth and rice. Stir together.
-Bring to a boil, then reduce to medium low heat.
-Cover and simmer for 10 mins.
-Add broccoli, cover, and simmer until rice is tender (about 10-15 more mins).
-Stir in coconut cream and Parmesan.
-Top with parsley, Parmesan, and crushed red pepper. Serve immediately.
