I’m embarrassed to admit that I wasted a good two hours yesterday afternoon trying to think of something to cook for dinner last night. I ultimately ended up focusing on some key players in my refrigerator and pantry: chicken, fresh broccoli, mushrooms and brown rice. I like the idea of a one bowl meal—easy, flavorful and satisfying. Add some cheese and nuts, and dinner’s served.
Broccoli, Mushroom Sauté with Chicken and Brown Rice
1 cup brown rice, prepared
Olive oil
2 broccoli heads, florets trimmed
2 cloves garlic, minced
Kosher salt
Chicken stock
2 cups mushrooms, sliced
1 tablespoon all-natural, buttery spread
1 ½ cups cooked chopped chicken
Black pepper
Toasted sliced almonds
Sliced green onions
¼ cup crumbled feta
Shredded Parmesan cheese (optional)
Heat about 2 tablespoons olive oil in a large skillet over medium heat. Add broccoli florets and garlic and a sprinkle of kosher salt. Sauté for about 5 minutes. Add about ½ cup chicken stock, partially cover, and cook, stirring occasionally, for about 20 minutes or until broccoli is almost tender. Add more stock as necessary. When broccoli reaches desired tenderness, add mushrooms, and cook for about 10 minutes until mushrooms release most of their liquid and the pan starts to dry out. Add all-natural, buttery spread at this point, if using. Fold rice and chicken into skillet, and heat through, adjusting seasoning and adding black pepper. Transfer to a large bowl. Top with feta, green onions, almonds, and a drizzle of olive oil. Finish off with grated Parmesan cheese (optional).
