This Chicken Rice Parm Skillet is a simple and delicious supper that cooks up quickly and has a wonderful fresh flavor.
To Make This Recipe You Will Need:
- cooked rice
- broccoli florets (fresh or frozen)
- chicken breasts, boneless, skinless
- salt
- black pepper
- coconut oil or extra virgin olive oil
- red bell pepper
- chipotle chile pepper
- chicken broth
- parmesan cheese
- large skillet
- rice cooker with steamer basket (optional)
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For this recipe you’ll need some cooked rice, as well as some lightly steamed broccoli. If you have a rice cooker with a steamer basket, that’s a great way to cook them both at the same time.
If not, simply cook your rice as usual, and we’ll cook the broccolli a little later.
Dice two boneless, skinless chicken breasts into small pieces (1/2 – 3/4 inch). Sprinkle with a half teaspoon each of sea salt and pepper.
In a large skillet, cook diced red bell pepper with some coconut or extra virgin olive oil. Sauté until the pepper is just tender. Add in the chicken and cook for a few minutes until the chicken is just cooked through.
Sprinkle in some chipotle chile pepper.
Add in a cup of chicken broth. If you don’t have a steamer basket to cook your broccoli, add it in now and cover. Allow it to continue to simmer on low heat until the broccoli is just tender, but still has a little crunch.
Add in the rice and mix it all together.
Add in your cooked broccoli (if it was cooked previously in a steamer) and sprinkle with 1/2 cup of shredded parmesan cheese. Cover and let the cheese melt slightly.
Enjoy!
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