Chicken and Cheesy Rice with Broccoli and Sundried Tomatoes

Ingredients

• 2 boneless, skinless chicken breasts
• Salt and pepper
• 2 teaspoons vegetable oil
• 1/2 large head of broccoli, chopped into florets
• 2 oz (about 1/2 cup loosely packed) sundried tomatoes, not packed in oil (from a bag)
• 3/4 cup instant enriched white rice (feel free to use brown rice if you prefer)
• 3/4 cup low-sodium, fat-free chicken broth
• 1/2 cup shredded cheddar cheese
• Serves 2-3

Directions

1. Trim any fat off the chicken breasts and season with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Brown chicken well on one side, about 4-5 minutes, then transfer to a plate.
2. Meanwhile, bring water to a boil in a medium or large saucepan. Add the broccoli florets and sundried tomatoes and blanch for 2 minutes. Rinse with cold water and drain. Chop sundried tomatoes into quarters, depending on the size.
3. After browning chicken, add rice and chicken broth to the skillet. Nestle chicken into the rice with the browned side facing up. Cover and cook over medium-low heat until liquid is absorbed, rice is cooked, and chicken is cooked through (thickest part of chicken registers 160 degrees), about 8-10 minutes.
4. Transfer chicken to a clean surface and slice into thin pieces. Add the broccoli, sundried tomatoes, and cheddar into the rice mixture and mix until cheese is melted. Season with salt and pepper to taste. Divide rice mixture among plates and top with the sliced chicken. Serve immediately.