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Wednesday, June 13, 2012

Chicken & Broccoli

This was another recipe from my favorite grocery store's app, Whole Foods Recipes app.  I believe the meal is really called Brown Rice with Chicken & Broccoli.  I love this recipe because of it's minimal hands on time.  On Tuesday evening, we had a dinner guest, Mr. Troy, who enjoys healthy home-cooked meals, this recipe was perfect.  The original recipe serves 4, but I bumped it up to make 6.  I served it with an Asian spinach salad, everyone enjoyed it and went back for seconds!!  Both D & Mr. Troy added Asian sesame dressing (from the salads) to the dish, but low-sodium soy sauce would work too.  I hope you enjoy it as much as we did!

Chicken & Broccoli
Serves 6, Time; prep 10 min, 60 min total

4 cups low-sodium chicken broth (or vegetable), separate 1/2 cup
1/2 cup yellow onion, chopped
2 cloves fresh garlic, finely chopped
2 (6-ounce) skinless boneless chicken breast, cut into 3/4 inch cubes
1 1/2 cups long-grain brown rice
3-4 cups broccoli florets (I used WF 365 frozen broccoli florets)
2 tsp chopped fresh thyme
1/4 cup toasted pine nuts (I omitted these, bc of nut allergies)

Bring 1/2 cup broth to a simmer in a large (high-sided w/ lid) skillet over medium-high heat.  Add onion and garlic, cook about 6 minutes or until tender.  Stir in chicken, saute for a minute or so.  Then add rice and remaining broth (3 1/2 cups).  Bring to a boil.  Cover, reduce heat to medium-low, and simmer for 30 minutes.  Add broccoli, recover, and cook for another 15 minutes or until liquid is absorbed.  Remove lid and remove from heat.  Let sit for 5 minutes, then fluff with fork. Stir in thyme and pine nuts, and serve.

If you want to make the original 4 servings, use on 3 1/2 cups of broth, 1 (6-8 oz) chicken breast, 1 cup brown rice, and 3 cups of broccoli... It makes a a lot, 5 of us ate dinner, 2 went back for seconds, and we still had enough for 1 leftover portion.  Enjoy!

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