An easy one-pot dinner that is healthy AND comforting! This chicken and broccoli bake is made with whole ingredients and topped with melted cheese. The perfect budget-friendly weeknight dinner idea.
300g(¾pounds)chicken breasts, cut into large chunks
2tablespoons(2tablespoons)butter
300g(1 ½cups)basmati rice *see notes
2teaspoons(2teaspoons)thyme *see notes
1(1)chicken stock cube, dissolved in 800ml boiling water (3 ½ cups)
1(1)head broccoli (about 250g) , cut into florets (2 cups)
Zest of ½ lemon
120ml(4floz)whole milk
200g(1 ⅔cups)cheddar cheese, grated
Instructions
Preheat the oven to 180ºc or 170ºc fan (350ºf)
In a medium pan heat the oil over medium heat. Add the onion and garlic to the pan and sauté until soft and translucent. Add in the mushrooms carrots and chicken. Continue to cook until the chicken is golden.
Add in the butter, rice and thyme leaves. Cook and stir until the rice is coated in the butter and slightly toasted. Pour the stock into the pan, add the broccoli and bring to a boil, then reduce the heat to low, cover and cook for about 30 minutes until the rice is mostly cooked and the broccoli is tender.
Once the rice is cooked stir through the lemon zest, milk and ¼ of the cheese. Place in an oven-safe casserole dish if needed. Scatter the remaining cheese over top and bake for about 15-20 minutes.
Notes
You can use brown rice or regular long-grain white rice instead of basmati.
Instead of thyme, you can try using fresh rosemary or dried oregano.