- 4 tablespoons butter
- 1 pound boneless skinless chicken breasts or tenders, diced
- kosher salt + pepper
- 3 cloves garlic, minced or grated
- 1.5 cups basmati or jasmine rice
- 1.5 cups milk
- 1.5 cups low sodium chicken broth
- 2 small to medium zucchini, grated
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 0.5 teaspoon onion powder
- 2 cups shredded cheddar cheese
Baking Sheet
Large Pot
Saucepan
Mixing Bowl
Grater
Wooden Spoon
Cutting Board
Heat a large pot over medium heat and add the butter. Add the chicken and season with salt + pepper. Cook, stirring often until the chicken is browned on the outside and cooked through, about 8 minutes. Stir in the garlic and cook 30 seconds. Add the rice and stir to coat with the butter. Cook until the rice smells toasted, about 1-2 minutes.Slowly pour in the milk and chicken broth. Add the zucchini, thyme, parsley and onion powder. Bring the mix to a boil, cover and reduce the heat to low. Simmer for 20-25 minutes or until the rice is fluffy.Once the rice is cooked, stir in the the cheese to melt. If desired, you can transfer the rice to a baking dish and top with a little more cheese. Then bake at 400 degrees F. for 5-10 minutes or until the cheese is melted. Serve warm.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish also freezes well. Just make sure to let it cool before transferring to a freezer-safe container.
- Variations: Incorporate other vegetables such as spinach or bell peppers.
