This was one of those very simple…very quick…VERY delicious skillet meals. I only made half for us and it was the perfect amount….used chicken breast because that is what I had in my freezer. The directions did not say to cover while cooking the rice but I did and it came out perfect! I loved using the Sea Salt & Herb Seasoning without grinding…it gave the chicken an amazing taste! I actually did not have enough chicken broth so added a little vegetable broth…I love how easy these recipes are to make your own and use what you have in your kitchen or what your family likes!
2 cups reduced sodium chicken broth
1 packet Roasted Garlic & Herb Cheese Ball Mix
1 Tbsp. avocado or vegetable oil
1¾ lbs. boneless skinless chicken thighs, cubed
1 Tbsp. Sea Salt & Herb Seasoning (not ground)
1 cup white rice
16 oz. pkg. frozen cut broccoli
4 oz. cream cheese, cubed
In medium bowl, combine chicken broth and Roasted Garlic & Herb Cheese Ball Mix; whisk until combined. Set aside. In a large skillet, heat oil over medium-high heat; add chicken and Sea Salt & Herb Seasoning. Saute 2-3 minutes. Add rice; saute 1 minute. Add broccoli and broth mixture. Bring to a boil; reduce heat and simmer 20-25 minutes or until liquid is absorbed and rice is tender, stirring occasionally. Stir in cream cheese; continue cooking until melted and smooth. Makes 6 servings.
Make ahead & freeze
Combine chicken broth and Roasted Garlic & Herb Cheese Ball Mix in a gallon resealable freezer bag. Combine chicken and Sea Salt & Herb Seasoning in another gallon resealable freezer bag. Label and freeze both bags. Thaw and prepare as directed above.
Our next groceries…
2 lbs. ground turkey
4 green onions, thinly sliced
1 Granny smith apple, finely chopped
2 Tbsp. Dijon mustard
1 Tbsp. Rustic Herb Seasoning
1 tsp. Ultimate Steak Seasoning
2 Tbsp. Roasted Garlic Infused Oil
8 slices Cheddar cheese
8 hard rolls
Lettuce leaves (optional)