2 tablespoons olive oil
3 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
1 cup uncooked basmati rice OR long-grain rice
2 ½ cups chicken broth
1 bag (12 oz) frozen steamable broccoli
2 cups shredded cheddar cheese
In a large skillet pan (make sure it has a lid) over medium-high heat, add the olive oil, chicken, salt, and pepper.
Cook 4-6 minutes, stirring frequently, until chicken is mostly non-pink in the middle. Chicken should be white on the outside.
Drain the excess liquid and oil from the chicken.
Add rice and chicken broth. Bring to a boil. Once boiling, cover with lid, and reduce heat to medium-low.
Simmer for 15 minutes or until water is absorbed and rice is cooked.
While rice and chicken is simmering, cook the microwaveable broccoli in the microwave following the instructions on package.
Once done, chop up the broccoli into smaller pieces, if wanted.
When rice is done cooking, add broccoli and 1 cup of the cheese into the skillet pan. Stir together.
Top with the remaining 1 cup shredded cheese and cover with the lid. Let cook for about 2 more minutes or until cheese is melted.