Chicken & Wild Rice Skillet
Light, quick, and healthy are three words that I look for when deciding what to make for dinner. This recipe checks all three boxes! You can also substitute the broccoli if that is not a household favorite. Some of my favorite veggies to put in this skillet are green beans and peppers. I recommend using sharp cheddar cheese, but you can use your favorite cheese or whatever is in your fridge. Enjoy!
RECIPE CARD
TIME TO COOK: about 1 hour
INGREDIENTS
1/2 tsp garlic powder
1 tbsp basil
1 tbsp olive oil
1lbs chicken breasts
3 cups broccolini
1.5 cups uncooked wild rice
2 tbsp butter in pan
1/2 cup sharp cheddar cheese
INSTRUCTIONS
Marinate the chicken breasts in olive oil, garlic powder, and basil for about 1 hour in the fridge.
Cook 1.5 cups of uncooked wild rice. Follow directions on packaging.
Turn oven to 425F. Line a large baking sheet with parchment paper.
Clean and cut the broccolini into about 3-inch pieces. Coat the broccolini in olive oil, salt and pepper.
Put the chicken on the baking sheet and cook for approximately 25 minutes (165F internal temp). Halfway through cooking the chicken, add the broccolini to the pan. The broccolini should cook for about 10 minutes with the chicken.
In a medium sauté pan, add 2 tbsp butter on low heat. As the butter melts, add the rice to the pan.
Once the chicken is thoroughly cooked, cut into 1-inch pieces. Chop the broccolini.
Add the chicken and broccolini to the pan with the rice. Stir thoroughly.
Add the ½ cup shredded sharp cheddar cheese to the pan. Stir thoroughly.
Serve!
