Chicken & Broccoli Rice Bowls #SecretRecipeClub

It’s Secret Recipe Club Reveal Day!  In SRC, participants are assigned another blog, search the recipes, make something amazing, and then reveal.

This month, I was assigned Wendy’s blog, A Day in the Life on the Farm, and I was so so excited, because Wendy is my real life friend!  She’s actually my mother-in-law’s best friend, and has become a friend of mine as well!   Wendy is always making amazing recipes (I’ve made and featured a few - here and here), so I knew I’d have a tough choice ahead of me.

Indeed, I wanted to make the Milky Way Martini (I just don’t think I could do it justice!), Lemon and Rosemary Pound Cake, BLT Pasta, or Chocolate Covered Peanut Butter Eggs (I would’ve made pumpkins since it’s October).

In the end, I ended up making Chicken & Broccoli Rice Bowls.  It caught my eye right when Wendy posted it and I’ve been ogling it ever since. 

Hubs was out of town for two weeks, and I always have trouble finding things the kids will eat when he’s gone – being kids they’re always slightly picky about meals, but when Hubs is gone, they go into overdrive!  Not only is this recipe healthy, it also includes three of my boys’ favorite foods: chicken, broccoli, and rice!

Spud wasn’t terribly keen on the extra veggies in his rice, but Dude and I gobbled it up!  This one is definitely a keeper!

Chicken & Broccoli Rice Bowl

Adapted from A Day in the Life on the Farm

4 cups chicken broth

1 small onion, finely diced

3 carrots, finely diced

2 stalks celery, finely diced

2 cloves garlic, minced

1 small handful fresh parsley, minced

1 ½ cups brown rice

1 ½ lb boneless skinless chicken thighs

2 tbsp lime juice

Salt & pepper

2 crowns broccoli, cut into florets

1 red bell pepper, sliced

Bring the broth to a boil in a medium saucepan.  Add the onions, carrots, celery, parsley, garlic, and rice.  Cover and reduce to a simmer.  Simmer for 45-50 minutes or until the liquid is absorbed.

Preheat the oven to 375 degrees F and line a baking sheet with a silicone mat (or lightly grease the tray).

Cut the chicken into 1-inch pieces and trim off excess fat.  Toss the chicken with the lime juice and spread onto a baking sheet, season with salt and pepper.  Bake in the preheated oven for 15-20 minutes or until the chicken is cooked through.

Steam the broccoli and red pepper.

To serve, scoop rice into a bowl, top with broccoli and chicken.  Sprinkle with additional parsley, if desired.

Serves 6

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