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Chicken Cheddar Broccoli Bowl
Create a veggie-filled meal bursting with color with red onion, yellow squash, green zucchini, and red tomatoes for under $4 per serving.
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12 mins
Cooking Time
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5 mins
Prep Time
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4 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 350.0 |
| Calcium (g) | 74.0 mg |
| Carbohydrates (g) | 37.0 g |
| Cholesterol (g) | 85.0 mg |
| Fat (g) | 8.0 g |
| Fiber (g) | 3.0 g |
| Iron (g) | 2.0 mg |
| Potassium (g) | 1009.0 mg |
| Protein (g) | 32.0 g |
| Saturated Fat (g) | 1.5 g |
| Sodium (g) | 460.0 mg |
| Sugars (g) | 7.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Cook Knorr® Rice Sides™ - Cheddar Broccoli in 2-quart saucepan according to package directions.
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While Rice is cooking, heat oil in large skillet over high heat. Cut chicken into bite-sized pieces and slice red onion, reserving 1 Tbsp. chopped red onion for garnish. Add chicken and sliced onion to skillet and cook 5 minutes, stirring occasionally, until chicken is thoroughly cooked. Remove from skillet.
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While chicken is cooking, slice zucchini and squash. Add to same skillet and cook, stirring occasionally, until lightly browned about 3 minutes. Stir in halved grape tomatoes.
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Return chicken to skillet and combine with squashes and cooked Rice. Garnish with reserved chopped red onion and chopped parsley.
Hints & Tips
Cost per recipe: $9.43
Tip: For a plant-based option, try substituting the chicken with firm tofu. Simply drain, thoroughly pat dry and cut into 1-inch cubes. Then cook with the red onion until lightly browned.
Tip: For a plant-based option, try substituting the chicken with firm tofu. Simply drain, thoroughly pat dry and cut into 1-inch cubes. Then cook with the red onion until lightly browned.
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What you’ll need
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