Chicken, Broccoli and Wild Rice Skillet
Looking for an easy weeknight meal? This Chicken, Broccoli and Wild Rice Skillet is the perfect solution!
Servings: 4 servings
Calories: 532kcal
Ingredients
- 1 6-oz. box long-grain wild rice, uncooked
- 2 cups low-sodium chicken stock
- 1½ Tbsp olive oil
- 1 cup yellow onion diced
- 1½ pounds boneless, skinless chicken breasts cut into 1” pieces
- 1 tsp Italian seasonings
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic minced
- 2½ cups broccoli florets, chopped
- ½ cup sliced almonds
- 2 Tbsp soy sauce
Instructions
- Using a small saucepan, add the uncooked rice and stock; stir. Place over medium-high heat and bring mixture to a boil. Reduce heat to medium-low, cover and simmer for 20-22 minutes, or until stock is completely absorbed.
- Meanwhile, using a large bowl, add olive oil, onions, chicken, Italian seasonings, salt and pepper; toss until well coated. Place a large skillet over medium-high heat. Once hot, transfer chicken mixture into skillet. Sauté for 5-6 minutes, or until chicken is no longer pink.
- Add garlic and broccoli and continue cooking for 8-10 more minutes, stirring often, or until chicken is fully cooked and broccoli is tender. While broccoli is cooking, place sliced almonds in a small skillet and toast over medium heat, stirring constantly, for 2-3 minutes, or until almonds begin to smell fragrant.
- Add the cooked wild rice, toasted almonds and soy sauce to the skillet; stir until well combined.
- Serve directly from the skillet for an easy, weeknight meal.
Nutrition
Calories: 532kcal | Carbohydrates: 45g | Protein: 51g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1050mg | Potassium: 1278mg | Fiber: 7g | Sugar: 5g | Vitamin A: 424IU | Vitamin C: 56mg | Calcium: 106mg | Iron: 3mg
