This cheesy chicken, broccoli, & rice is my latest obsession, and it packs in more than 30 grams of protein per serving. As someone who develops recipes for a living, I find my eating habits can be a little hap-hazard, but to maintain some normalcy, I’ve been leaning on meal prepped dishes like this where I can meet my nutritional needs in one simple bowl. My favorite thing about this recipe is that I only have to cook once, and I’ve got 8 servings to last my whole chaotic work week. Can we get a round of applause for this silky cottage cheese-based sauce brings it all together? I mean, what’s not to love?
Ingredients
1 large yellow onion, diced
4.5 cups low sodium chicken broth
4.5 cups broccoli, chopped
4.5 cups precooked chicken breast or thighs, diced
2.25 cups white rice
1.5 cup cottage cheese
.75 cup milk of choice
.75 cup sharp cheddar cheese, freshly grated
2 tbsp neutral oil of choice
1 tsp each garlic powder, paprika, and salt
Directions:
Prepare the ingredients. Dice the yellow onion, roughly chop the broccoli, and cube the chicken.
Preheat a large pot with oil over medium heat. Add the onion and dry seasoning, and cook until the onion is tender and translucent. Add the rice, and stir to coat in the oil and seasoning. Add the broth, broccoli florets, and chicken, and stir. Increase the heat to high, and bring the mixture to a boil. Once boiling, cover, and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender, and the broth is absorbed.
Prepare the cheese sauce. Add the milk, cottage cheese, and cheddar cheese to a blend and blend until smooth and silky.
Once the rice is done cooking, stir in the cheese sauce, and serve warm. Enjoy within 5 days.
cheesy chicken, broccoli, & rice
Ingredients
- 1 large yellow onion, diced
- 4.5 cups low sodium chicken broth
- 4.5 cups broccoli, chopped
- 4.5 cups precooked chicken breast or thighs, diced
- 2.25 cups white rice
- 1.5 cup cottage cheese
- .75 cup milk of choice
- .75 cup sharp cheddar cheese, freshly grated
- 2 tbsp neutral oil of choice
- 1 tsp each garlic powder, paprika, and salt
Instructions
1. Prepare the ingredients. Dice the yellow onion, roughly chop the broccoli, and cube the chicken.
2. Preheat a large pot with oil over medium heat. Add the onion and dry seasoning, and cook until the onion is tender and translucent. Add the rice, and stir to coat in the oil and seasoning. Add the broth, broccoli florets, and chicken, and stir. Increase the heat to high, and bring the mixture to a boil. Once boiling, cover, and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender, and the broth is absorbed.
3. Prepare the cheese sauce. Add the milk, cottage cheese, and cheddar cheese to a blend and blend until smooth and silky.Once the rice is done cooking, stir in the cheese sauce, and serve warm. Enjoy within 5 days.
