Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Mediterranean-Italian Chicken & Rice Bowl with Cheesy Broccoli
A delicious one-pan fusion dish combining tender chicken with seasoned rice, topped with melted cheese and roasted broccoli. This easy recipe brings together Mediterranean and Italian flavors in just 25 minutes, perfect for beginners looking for a satisfying weeknight meal.
35 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour3/10
Umami7/10
Spicy0/10
🥄 Texture
The bowl combines fluffy, tender rice with bite-sized, moist pieces of chicken and tender-crisp broccoli florets. Melted cheese adds a creamy, slightly gooey layer that binds the components together for a comforting mouthfeel.
👃 Aroma
A savory base of sautéed onion and garlic is prominent, layered with warm chicken-broth notes and the mild dairy scent of melted cheese. A bright citrus top note from the lemon juice lifts the aroma, adding freshness to the overall scent profile.
🍷 Pairs Well With
A crisp, dry white like Sauvignon Blanc or Pinot Grigio complements the lemon and cheese; for a nonalcoholic option, sparkling water with a lemon wedge or a light iced tea works well.
🥗 Side Dishes
Simple mixed green salad with a light vinaigrette, crusty garlic bread or focaccia, or a Mediterranean cucumber-tomato salad (orzo or tabbouleh as a heartier option).
Ingredients(10 items)
- 11.5 pounds chicken breast (cut into bite-sized pieces)
- 22 cups rice
- 33 cups chicken broth
- 42 cups broccoli florets
- 51 cup shredded cheese
- 62 tablespoons garlic paste
- 71 medium onion (diced)
- 82 tablespoons olive oil
- 91 lemon (juiced)
- 10Salt and pepper to taste
Nutrition Information(per serving)
520
Calories
42g
Protein
58g
Carbs
14g
Fat
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add diced onion and cook for 2 minutes until soft, then add chicken pieces and cook for 5 minutes until no longer pink on the outside.
- 2
Stir in the garlic paste and cook for 1 minute until fragrant. Add the rice and stir for 2 minutes to coat with oil.
- 3
Pour in the chicken broth and bring to a boil. Reduce heat to low, cover the pan, and simmer for 12 minutes until rice is nearly cooked.
- 4
Add the broccoli florets on top of the rice, sprinkle with shredded cheese, and squeeze lemon juice over everything. Cover and cook for 3 more minutes until broccoli is tender and cheese melts.
- 5
Remove from heat, let sit covered for 2 minutes, then fluff with a fork and serve hot.
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