34m$14.95Chicken Broccoli Rice Skillet
A quick vegetable-forward chicken skillet with broccoli, red bell pepper, carrots, brown rice, and melted mozzarella. It is weeknight-friendly, hearty, and made in one pan.
- Energy
- 602 calories per serving
- Protein
- 47.4 g per serving
- Carbs
- 62.6 g per serving
- Fat
- 20.4 g per serving
- Sodium
- 780 mg per serving
Shopping options
Olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Broccoli florets
12 Ounce
Kroger® Broccoli Florets 12 Oz
100%
Kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Low-sodium chicken broth
0.5 Cup
Swanson® 33% Less Sodium Chicken Broth, 32 oz Carton
13%
Boneless skinless chicken breasts
1.25 Pound
Heritage Farm® Boneless Skinless Chicken Breasts
28%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Red bell pepper
1 Count
Organic Fresh Red Bell Pepper
100%
Carrots
2 Count
Kroger® Whole Carrots
20%
Shredded mozzarella cheese
1 Cup
Kroger® Mozzarella Shredded Cheese
50%
Microwave-ready cooked brown rice
2 Count
Kroger® 90 Second Whole Grain Brown Rice
100%
Italian seasoning
1 Teaspoon
Smart Way™ Italian Seasoning
6%
Garlic
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- boneless skinless chicken breasts-1.25 lb
- broccoli florets-12 oz
- red bell pepper-1 large
- carrots-2 medium
- microwave-ready cooked brown rice-2 pouch
- shredded mozzarella cheese-1 cup
- low-sodium chicken broth-0.5 cups
- garlic-3 cloves
- olive oil-2 tbsp
- Italian seasoning-1 tsp
- kosher salt-0.75 tsp
- black pepper-0.5 tsp
Prep the ingredients: cut the chicken into 1-inch pieces, dice the red bell pepper, thinly slice the carrots, mince the garlic, and cut any large broccoli florets into bite-size pieces. Season the chicken with Italian seasoning, kosher salt, and black pepper.
Wash hands, the cutting board, and the knife after handling raw chicken.
Keep raw chicken separate from the vegetables and cooked rice during prep.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook for 5 to 6 minutes, stirring occasionally, until lightly browned on the outside.
Use caution when adding chicken to hot oil to avoid splatter.
Stir in the carrots, red bell pepper, and garlic. Cook for 3 minutes, stirring often, until the vegetables begin to soften and the garlic is fragrant.
Add the broccoli and chicken broth. Cover the skillet and cook for 4 to 5 minutes, until the broccoli is bright green and crisp-tender and the chicken reaches 165°F in the thickest pieces.
Use the instant-read thermometer to verify the thickest chicken pieces reach 165°F.
Stir in the cooked brown rice, breaking up any clumps. Cook uncovered for 3 to 4 minutes, until the rice is hot throughout and most of the broth is absorbed.
Sprinkle the mozzarella over the skillet, cover, and cook for 1 to 2 minutes, until the cheese is melted. Serve warm.
How did it turn out?
Rating and review tools are unavailable right now.