NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.33 cup Mahatma jasmine rice

0.66 cup Kirkland chicken bone broth

50 g Little Potato Company potatoes

1 cup broccoli florets

2 tbsp Kirkland signature 0% fat Greek yogurt

3 tbsp Kirkland Mexican blend cheese

1 tbsp Good & Gather milk

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat olive oil in a skillet over medium heat and sauté the chicken until golden and cooked through, then remove from the pan and set aside.

• 3

  In a small saucepan, combine the Mahatma jasmine rice and Kirkland chicken bone broth; bring to a boil, then cover and simmer on low for 15 minutes until liquid is absorbed.

• 4

  While the rice cooks, steam the Little Potato Company potatoes and broccoli florets until the potatoes are fork-tender and the broccoli is bright green.

• 5

  In a small bowl, whisk together the Good & Gather milk, Kirkland signature Greek yogurt, and Kirkland Mexican blend cheese to create a sauce base.

• 6

  Stir the steamed potatoes, broccoli, and cooked chicken into the pot of finished rice.

• 7

  Pour the cheese and yogurt mixture over the rice bowl and stir gently over low heat until the cheese is melted and the texture is smooth and creamy.