As the lack of sleep from having a baby sets in, I try to find things to make that will last through the next day so I can skip a day of cooking. This is one of those wonders.
I started out with a store-bought rotisserie chicken, but couldn’t think of a side to make. As I threw some rice in a pot I figured I could just mix the chicken in. Since we have been trying to get back to having some more greens, I added some broccoli as well. Herein lies the bowl that resulted.
Chicken Broccoli and Rice Bowl Recipe
Course: Main8
servings5
minutes25
minutesThis is a 30 minute chicken broccoli and rice recipe that makes enough for great quick-reheat lunch leftovers. To keep it easy, buy an already cooked rotisserie chicken from the store. Cook the broccoli while the rice is cooking. I typically use one that is original or Italian seasoned for this recipe. To reheat, microwave 1 bowl serving for 2-3 minutes, stir halfway.
Ingredients
1 whole rotisserie chicken
2 cups white rice
4 cups chicken broth
1 cup frozen or fresh broccoli florets
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp black Pepper
1/2 tsp salt
3 oz water
Directions
- Cooked Whole Rotisserie Chicken
- Cut chicken away from bone and chop in food processor or shred with forks and set aside
- Rice
- Bring 4 cups of chicken broth to a rolling boil
- Add 2 cups of rice, 1 tsp of Italian seasoning, and 1/2 tsp of garlic powder, stir and reduce heat to a low simmer.
- Cover pot and cook for 20-22 minutes, do not open and do not stir.
- Broccoli
- In a saute pan with a lid add 1 cup frozen broccoli florets, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp salt, and 3 oz water.
- Cook covered over medium-high heat for 10-13 minutes with a lid, flipping broccoli every 3-4 minutes.
- Chop broccoli or throw in food processor very quickly (do not over process)
- Combine
- Mix chicken and broccoli into rice pot and then serve
