Chimay Chicken & Rice Skillet Prep Time: 15 minutes Cook Time: 20 minutes Serves 4 2 Tbsp olive oil 1 small onion, diced 1 lb boneless skinless chicken breast 1 tsp fresh thyme 2 garlic cloves, minced 1 cup uncooked jasmine rice 3 cups chicken broth 2 cups broccoli florets, chopped 2 cups shredded Chimay cheese In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat until translucent. Cut chicken into 1-inch pieces and season with salt and pepper. Add chicken to the pan. Brown chicken on all sides. Add the thyme and garic. Cook for about 1 more minute. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side. Add the uncooked rice in the olive oil and cook for 2 minutes. Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid. Cook chicken and rice mixture covered for 10 minutes. Add broccoli to the pan. Cook for an additional 5-8 minutes, or until rice is cooked. Turn heat off and add chimay cheese. Season with salt and pepper as desired.
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