Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup white rice (or brown rice)
- 2 cups chicken broth (or water)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream (or Greek yogurt for a lighter option)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup broccoli florets (or your favorite vegetables)
- Fresh parsley for garnish (optional)
Instructions
- Cook the Rice: In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the white rice, reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
- Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts, seasoning with salt, pepper, garlic powder, onion powder, and Italian seasoning. Cook for about 5-7 minutes until the chicken is golden brown and cooked through.
- Prepare the Creamy Garlic Sauce: Once the chicken is cooked, add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Pour in the heavy cream (or Greek yogurt) and stir well to combine. Allow the sauce to simmer for a few minutes until it thickens slightly.
- Steam the Vegetables: In the last few minutes of cooking, add the broccoli florets to the skillet, stirring them into the creamy garlic sauce until they are tender and bright green.
- Assemble the Bowls: In serving bowls, layer the cooked rice, top with the creamy garlic chicken mixture, and garnish with fresh parsley if desired.
Notes
Pro Tip: For added flavor, consider squeezing some fresh lemon juice over the top before serving!