Herb de Provence Chicken

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 1 small Onion (peeled and sliced thin)
• 1 tbsp Olive Oil (extra‑virgin preferred)
• 1 tbsp Taste Buds Herb Seasoning (Pampered Chef seasoning blend)
• 3 cup Chicken Broth (low‑sodium; can use broth concentrate diluted with water)
• 1.5 cup Long Grain Brown Rice (rinsed before cooking)
• 3 cup Broccoli Florets (fresh, cut into bite‑size pieces)

Instructions

1. Slice the Onion

   Using a mandolin set to the julienne setting (5 mm thickness) or a sharp knife, slice the small onion into thin strips.

   Time: PT5M

2. Cut the Chicken

   Trim any excess fat from the chicken thighs, pat dry, and cut into bite‑size pieces.

   Time: PT5M

3. Heat the Pan

   Place the skillet over medium‑high heat and add 1 tbsp olive oil.

   Time: PT2M

4. Sauté the Onion

   Add the sliced onion to the hot oil and sauté until translucent, about 2–3 minutes.

   Time: PT3M

   Temperature: Medium‑high

5. Brown the Chicken

   Add the chicken pieces and sprinkle 1 tbsp Taste Buds herb seasoning. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

6. Add Broth and Rice

   Pour in 3 cups chicken broth and add the rinsed brown rice. Stir to combine and increase heat to bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: High

7. Simmer the Rice

   Reduce heat to low, cover the skillet, and let it simmer for 10 minutes.

   Time: PT10M

   Temperature: Low simmer (≈180°F)

8. Add Broccoli

   Stir in 3 cups fresh broccoli florets, replace the lid, and continue simmering for another 9 minutes, until the rice is tender and the broccoli is bright green.

   Time: PT9M

   Temperature: Low simmer (≈180°F)

9. Rest and Serve

   Remove the skillet from heat, keep the lid on and let the dish rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

10 g

Fiber

5 g