One Pan Honey Garlic Chicken Broccoli Rice

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1½ lbs chicken breasts, (2" cubed)

2 tbs sesame oil (or olive oil)

2 tbs low sodium soy sauce (*)

1 tbs Sriracha sauce

1 tsp garlic powder

1 onion, (diced)

3 cloves garlic, (minced)

1 large head broccoli, (cut into florets)

1 cup uncooked basmati rice

3¾ cups low sodium chicken broth (or water)

1/2 tsp Italian dried herb blend

1 tbs toasted sesame oil

2 tbs low sodium soy sauce (*)

1 tsp Sriracha sauce

1 clove garlic, (minced)

1 tbs ginger, (minced)

2-3 tbs honey

diced scallions + toasted sesame seeds

Directions

Chicken Marinade:

Combine your chicken cubes with the sesame oil, soy sauce, Sriracha and garlic powder. You can cover and marinade overnight or 1 hour.

One Pan:

Heat a large deep skillet on medium high. Add in the chicken and spread out evenly in one layer. Cook for 3-4 minutes then flip and cook for another 3 minutes.

Next, make an empty circle in the center of the pan and add in the onion and saute for 2 minutes. Add a little oil if needed. Stir in the garlic for 30 seconds. Now toss in the broccoli, rice and chicken broth. Mix everything together and bring to a boil. Cover the pan and lower the heat to a simmer. Cook for about 20 minutes or until the rice is done. (It may need more broth or water if the rice isn't done and the liquids in the pan have evaporated).

Honey Garlic Sauce:

Whisk together the toasted sesame oil, soy sauce, Sriracha, garlic, ginger and honey. Taste the sauce and adjust anything if needed. Pour this sauce on the finished chicken and rice dish and garnish with scallions and toasted sesame seeds.

Nutrition

• Calories: 400 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.01 g
• Cholesterol: 73 mg
• Sodium: 596 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 4 g
• Total Sugars: 9 g
• Protein: 33 g