Cheesy Chicken and Rice Skillet with Pepper Jack
Author: 
Recipe type: Main Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 3 tablespoons sliced green onions, divided
  • 2¼ cup mixed broccoli and cauliflower florets
  • 2 cup shredded chicken (rotisserie works great)
  • 1 cup uncooked rice
  • 2 cup organic chicken stock
  • ½ cup 2% Greek yogurt
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 1¼ cup shredded Cabot Pepper Jack cheese, divided
  • 3 tablespoons Parmesan cheese, divided (good quality)
Instructions
  1. Preheat oven to 425 degrees. Melt butter and olive oil in an oven-safe skillet over medium heat. Add garlic, green onion, broccoli and cauliflower and saute for 2 minutes. Next, stir in chicken and rice.
  2. Add broth, then yogurt and stir well to combine, bring mixture to a simmer. Stir in 2 tablespoons of Parmesan Cheese, ¾ cup of the Pepper Jack cheese and the salt and pepper.
  3. Place lid on the skillet and place in the oven for 20 minutes, until most of the liquid has been absorbed.
  4. Carefully remove pan from oven. Switch oven from bake to broil. Remove lid and top with remaining tablespoon of Parmesan cheese and ½ cup Pepper Jack cheese. With lid off, place skillet back in the oven and broil for 2-3 minutes or until cheese has melted and is slightly browned on top. Keep an eye on it at this point. Sprinkle with remaining tablespoon of diced green onions and serve.
Notes
Serve with jalapeno hot sauce for the adults if desired.
Best served immediately otherwise rice dries out a bit.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/cheesy-chicken-and-rice-skillet/