One Pan Broccoli Chicken Rice Skillet Dinner

1. 1

   In a small bowl, combine the Greek yogurt, cheeses, lemon juice, and Dijon mustard. Stir to combine and set aside.

2. 2

   Dice the chicken into bite-sized pieces. Chop the yellow onion, mince the garlic, and cut the broccoli into small pieces.

3. 3

   Heat a large skillet on medium to medium-high heat. Add the olive oil. Once heated, add the onion, garlic, chicken, and seasonings. Cook 6-8 min until chicken is fully cooked to internal temp of 165℉ (75°C).

4. 4

   Add the rice and broth. Bring to a boil. Lower heat, cover, simmer 3-5 minutes.

5. 5

   Add the broccoli. Give it a stir. Cover again. Simmer 15-18 min, stirring occasionally so the rice doesn’t stick.

6. 6

   Turn off heat. Add the cheese mixture. Stir it in until the cheese melts and Greek yogurt is mixed in completely. Give it a taste and add salt as needed.

7. 7

   Depending on your pan and stovetop, it may require a longer cooking time for the liquid to fully absorb.

Storage

1. 1

   Store in an airtight container up to 3-4 days in the refrigerator. You may need to add a bit more liquid when reheating to get it back to the right consistency.