I found this recipe in the April issue of Cooking Light. I had leftover chicken and broccoli so I modified the recipe and made it even easier.
Chicken and Broccoli Rice Bowl
3 cups small broccoli florets, steamed
1 cup brown rice (cooked)
1 Tablespoon olive oil
1 cup chopped, cooked chicken
salt and pepper
1/4 cup chopped green onions
4 ounces light Velvetta cheese, cubed
Heat oil in skillet, add chicken and warm through.
Add cheese and onions.
Stir in rice and broccoli. Heat through.
I served the chicken rice bowls in these awesome little mugs that my sister in law got me for Christmas. They even have lids.
The verdict: They loved it! I have to admit that I was somewhat surprised that they liked it as much as they did. It was really quick to put together and they just warmed them in the microwave. This is a great healthy meal to keep in the frig for my hungry teenagers.