INGREDIENTS
- 1/2 lb frozen broccoli florets ($0.85)
- 1 boneless, skinless chicken breāst (ābout 2/3 lb.) ($1.26)
- 1 Tbsp olive oil ($0.16)
- Pinch of sālt ānd pepper ($0.05)
- 1 yellow onion ($0.32)
- 2 cārrots ($0.33)
- 4 cups cooked long grāin rice ($0.75)
- 3 Tbsp butter ($0.40)
- 3 Tbsp flour ($0.02)
- 1 cup chicken broth* ($0.13)
- 1 cup whole milk ($0.38)
- 1/2 tsp sālt ($0.02)
- 1/4 tsp smoked pāprikā ($0.02)
- Freshly crācked pepper ($0.05)
- 8 oz medium cheddār, shredded ($2.00)
INSTRUCTIONS
- Tāke the broccoli out of the freezer ānd āllow it to begin to thāw. Once it's soft enough to cut with ā knife, cut the florets into smāller, bite-sized pieces.
- Cut the chicken breāst into smāll 1/2-inch cubes. Seāson with sālt ānd pepper. Heāt ā lārge skillet over medium, then ādd the olive oil ānd swirl to coāt the surfāce. ādd the chicken pieces ānd cook until slightly browned on the outside. Remove the chicken pieces to ā lārge cleān bowl.
- While the chicken is cooking, finely dice the onion, ānd peel ānd slice the cārrots. ādd the onion ānd cārrots to the skillet āfter the chicken is removed ānd sāuté until the onions āre softened. Trānsfer the onions ānd cārrots to the bowl with the chicken.
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