1 1/2lbboneless, skinless chicken breasts, cut into strips or cubes
4cloves garlic, minced
1lbfresh broccoli, cut into florets*
1 1/2cupwhite rice
1 1/2tspsalt
1tspthyme
1/2tspblack pepper
1large lemon, juiced and zested
2cupchicken stock
1cupwater
1/4cupchopped fresh parsley (or 1 T. dried parsley)
Freshly grated or shredded Parmesan cheese
Additional salt and pepper, to taste
Instructions
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook about 5 minutes, just until browned. Add garlic and cook an additional minute. Stir in broccoli, rice, salt, thyme, pepper and lemon zest.
Pour in the lemon juice, chicken stock and water. Stir just to incorporate. Bring to a boil, cover and reduce heat to low. Simmer until liquid is absorbed and rice is tender. Stir in parsley and season to taste with additional salt and pepper, if needed. Serve with Parmesan cheese to sprinkle on top.
Notes
*Note: You can use frozen broccoli if you’d prefer. Just add it during the last 5 minutes of the simmering process instead of before boiling.