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Meat
Easy
8-10 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
In today’s fast-paced world, preparing nutritious meals that the whole family loves can be a challenge. Enter one-pan meals, a culinary trend that simplifies cooking and ensures a wholesome dining experience. This chicken-broccoli-rice bake isn’t just convenient, it’s also rich in nutrients. Let’s explore the key ingredients:
Chicken is essential for muscle repair and growth. It’s loaded with B vitamins, which help convert food into energy while supporting a healthy immune system.
Brown rice is a whole grain that provides fiber, vitamins, and minerals. The fiber in brown rice is vital for digestive health and keeps you feeling full for longer.
Broccoli is packed with vitamins C and K, fiber, and antioxidants. It supports immune function, promotes bone health, and may even have anti-inflammatory properties.
Feel free to incorporate other vegetables like bell peppers, carrots, or snap peas into this recipe to diversify the dish and increase its nutritional profile.
This recipe is more than just a meal; it’s a wholesome option that brings the family together. Embrace the joy of cooking with whole foods and
watch as mealtime becomes a cherished part of your family’s routine.
2 tablespoons Gefen Extra-Virgin Olive Oil
1 onion, finely diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
3 cups Manischewitz Chicken Broth
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup long-grain or basmati brown rice (or short grain for a mushier texture)
2 pounds (910 grams) chicken cutlets, cubed
10 ounces (280 grams) broccoli florets or Beleaves Frozen Broccoli, cut into small pieces
chopped fresh parsley, for garnish (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Heat the olive oil in a pan over medium heat. Sauté the onion and garlic until fragrant and beginning to brown.
Combine the sautéed onion and garlic with the chicken broth in a 9×13-inch (23×33-centimeter) pan. Add the spices and whisk to combine. Stir in the rice and chicken until combined. Cover the pan tightly with aluminum foil.
Bake for 30 minutes. Remove from oven and stir in the broccoli. Cover and return to the oven for an additional 25–30 minutes, or until the rice is tender. Serve warm, garnished with chopped fresh parsley, if desired.
Photography by Beth Warren
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Does this recipe use dark or light cutlets? Looks yum…
This recipe uses light cutlets. Let us know how it was if you try it!