Last night at our school parent meeting, we learned the first grade class is “chatty.” Overly so. Our sweet teacher is amazing (and so funny), and she’s slowing getting chatter under control. A few of us moms talked after the meeting… talked in the classroom, talked down the hallway, talked in the parking lot and finally, stopped to talk over an impromptu drink afterwards. (I wonder where those kids get their chattiness from?)
By the time I got home, way later than expected, I found a few hungry folks happy to see
their personal chef me walk in the door.
When you need to get a dinner on the table fast, is there anything better than a one-skillet recipe? This 25-Minute Chicken, Broccoli and Rice Skillet did the trick. It’s quick, healthy and full of flavor.
I love it because the ingredients are easy to keep on hand (frozen broccoli works just as well as fresh) so it’s a great 5 o’clock (or 8’o’clock), “Oh Man, What’s for dinner tonight?” kind of meal.
What’s your go-to dinner in a hurry?
- 2 T. Olive Oil
- 2-3 Chicken Breasts, chopped into pieces
- 1 3/4 c. chicken broth
- 2 c. rice
- 1 head broccoli chopped (or 1 package frozen)
- 1/4 tsp. seasoned salt
- 1/2 tsp. dried basil
- 1 tsp. garlic powder
- 1 bay leaf
- salt and pepper, to taste
- Heat skillet over medium heat. When hot, add oil, and when the oil is hot, add the chicken. (You want the pan and oil hot so the chicken doesn't stick.) Cook chicken until browned on all sides. Remove and cover with foil to keep warm.
- In same skillet, add chicken broth, rice, salt, basil, garlic powder and bay leaf. Stir, cover and cook over low for 5 minutes (or according to rice package directions.)
- Add broccoli and chicken back into the pan. Stir and cook until broccoli is crisp-tender, about 5 minutes.