Ingredients

• 1 pound boneless skinless chicken breast/tenders, cut into bite sized pieces

• 2 cups shredded cheddar cheese

• 3 heaping cups cut up broccoli florets

• 1 heaping cup white rice, uncooked

• 2 cups chicken broth

• 3 tablespoons olive oil, divided

• 1 teaspoon minced garlic

• Salt, to taste

• Black pepper, to taste

Steps

1. Measure 2 tablespoons of olive oil in a saute pan

2. Turn the stove on medium high heat

3. Add the 1 pound of cut up chicken

4. Season the chicken with some salt and black pepper to taste

5. Stir the chicken with a wooden spoon to coat it in the seasonings

6. Allow the chicken to partially cook, then add 1 teaspoon of minced garlic. Stir the chicken again

7. Move the chicken to one half of the saute pan and add 1 tablespoon of olive oil in the open half

8. Add 1 heaping cup of white rice to the open half of the pan

9. Toss the rice in the olive oil and toast for a few minutes

10. Pour 2 cups of chicken broth into the pan

11. Stir the pan to distribute the broth and cover the chicken and rice

12. Bring the liquid to a boil then reduce the heat to low and cover the pan

13. Simmer for 10 minutes

14. Remove the lid, stir the chicken and rice again to make sure it is not sticking to the bottom of the pan

15. Add 3 heaping cups of cut up broccoli florets all over the chicken and rice

16. Mix the broccoli with the chicken and rice

17. Re-cover the pan and simmer for another 8 to 10 minutes

18. Remove the lid and stir the broccoli, chicken, and rice

19. Add 1 cup of shredded cheddar cheese and mix thoroughly until melted and combines

20. Add a second cup of cheddar cheese and stir until all the cheese has melted and combined

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