#chickenandbroccoli

One pot chicken and broccoli pasta.

A delicious and gluten-free meal made in the Instant Pot, combining tender chicken, fresh broccoli, and cheesy rice. Perfect for a quick and easy weeknight dinner.

Ingredients: 1 cup gluten-free long-grain white rice. 1 1/2 cups chicken broth. 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 2 cups broccoli florets. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Press the 'Saut' button on your Instant Pot and add the olive oil. Once hot, add the diced onions and minced garlic. Saut for 2-3 minutes until they become translucent. Add the chicken pieces and cook for another 3-4 minutes until they start to brown. Stir in the rice, dried thyme, paprika, salt, and pepper. Cook for an additional 2 minutes to toast the rice. Pour in the chicken broth and ensure nothing is stuck to the bottom of the pot. Close the Instant Pot lid, set the vent to 'Sealing,' and select the 'Pressure Cook' or 'Manual' mode for 5 minutes. Once the cooking cycle is complete, do a quick pressure release by turning the vent to 'Venting.' Carefully open the lid and stir in the broccoli florets and shredded cheddar cheese. Close the lid again without turning on the Instant Pot and let the residual heat steam the broccoli and melt the cheese for about 5 minutes. Afterward, stir everything together until the cheese is fully melted and the broccoli is tender. Serve hot and enjoy your gluten-free Instant Pot Chicken, Broccoli, and Cheddar Rice!

Prep Time: 15 minutes

Cook Time: 10 minutes

This is a simple and tasty stir-fry recipe that combines crisp broccoli florets, juicy red bell peppers, and tender chicken slices in a flavorful sauce with hints of ginger and garlic.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 cups broccoli florets. 1 red bell pepper, thinly sliced. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: In a bowl, combine soy sauce, oyster sauce, and sesame oil. Set aside. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the sliced chicken and stir-fry for 3-4 minutes or until it's no longer pink. Remove the chicken from the skillet and set it aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and ginger, and stir-fry for 30 seconds or until fragrant. Add broccoli florets and red bell pepper slices to the skillet. Stir-fry for 4-5 minutes or until the vegetables are tender-crisp. Return the cooked chicken to the skillet and pour the sauce mixture over the chicken and vegetables. Stir-fry everything together for an additional 2-3 minutes, ensuring the sauce coats everything evenly. Season with salt and pepper to taste. Serve hot over steamed rice or noodles. Enjoy your delicious Chicken and Broccoli Stir Fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

A simple and delicious recipe for stir-frying chicken and broccoli with a flavorful sauce. Ideal for a dinner on a weeknight!

Ingredients: 1 lb boneless chicken breasts, thinly sliced. 2 cups broccoli florets. 1/4 cup soy sauce. 2 tbsp oyster sauce. 2 tbsp vegetable oil. 1 tsp sesame oil. 1 tsp minced garlic. 1 tsp minced ginger. 1/2 tsp red pepper flakes. 1/4 cup chicken broth. 2 tsp cornstarch. 1 tsp sugar. Salt and pepper to taste.

Instructions: Combine the soy sauce, oyster sauce, chicken broth, cornstarch, and sugar in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Add red pepper flakes, minced ginger, and minced garlic. Saute for thirty seconds. Stir-fry the chicken slices in the skillet for 45 minutes, or until they are no longer pink. Add pepper and salt for seasoning. When the chicken is cooked through and the broccoli is crisp-tender, add the broccoli florets and stir-fry for a further three to four minutes. Cover the chicken and broccoli with the sauce mixture. Stir-fry the ingredients for one to two minutes, or until the sauce thickens and evenly coats them. Pour sesame oil onto the stir-fry and mix thoroughly. Serve hot atop noodles or cooked rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

This comforting dish of creamy crock-pot chicken and broccoli rice is ideal for chilly days. A rich and filling meal is produced by allowing the flavors to meld together during the slow cooking process.

Ingredients: 1 lb boneless, skinless chicken breasts, cubed. 1 cup broccoli florets. 1 cup long-grain white rice. 1 can 10.5 oz condensed cream of chicken soup. 1 cup chicken broth. 1/2 cup shredded cheddar cheese. 1/4 cup diced onion. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: In a crock-pot, combine chicken, broccoli, rice, cream of chicken soup, chicken broth, onion, garlic, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low heat for 4-6 hours, or until chicken is cooked through and rice is tender. Once cooked, sprinkle shredded cheddar cheese over the top and let it melt for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes