One Pot Chicken, Broccoli & Rice with Pesto
- 2 Tbsp. extra virgin olive oil
- ½ medium yellow onion, diced
- 1 lb. boneless skinless chicken breast, diced
- 1 ½ cups long grain brown rice
- 1 ½ cups chopped broccoli (about 1 small head)
- ½ tsp. coarse salt
- ¼ tsp. ground black pepper
- 4 cups low sodium chicken broth
- ¼ cup water
- 6 oz. prepared pesto
- ¼ cup fresh Parmesan cheese
Directions1. Heat oil in a Dutch oven or large stock pot to medium-high heat. Add diced onion and cook 2-3 minutes. Add diced chicken breast and cook 3-4 minutes, until browned. Add brown rice and cook 1-2 minutes until translucent. Add chopped broccoli and saute 1-2 minutes. Season with salt and pepper. 1. Pour in chicken broth and water. Bring to a boil, place a lid on top and reduce to medium-low. Simmer for 50-55 minutes, stirring occasionally, until rice is tender and all liquid is absorbed. 1. Stir in pesto. Taste and season, if necessary. 1. Scoop in to bowls and garnish with Parmesan cheese.
Use white rice in place of brown rice. Reduce simmering time to 15-20 minutes instead of 50-55 minutes.
Calories 360, Total Fat 17g (Saturated 3.5g, Trans 0g), Cholesterol 40mg, Sodium 410mg, Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 2g), Protein 20g, Vitamin A 20%, Vitamin C 25%, Calcium 10%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsWinter Summer Spring Sodium Smart Main Dish Kid-friendly Gluten Free Fall American 10 Dollar Meal