Name: Chicken and broccoli egg scramble
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 3/4 tsp salt; 5 oz boneless skinless chicken breast, cut into 1/2-inch pieces; 2 large egg whites; 1 large egg; 4 oz broccoli florets, finely chopped; 1 tsp olive oil; 1/4 tsp garlic powder; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the olive oil in a nonstick skillet over medium-high heat. Add the chicken pieces and season with the garlic powder, black pepper, and the remaining salt. Cook for 5 minutes, stirring occasionally. Done when opaque in the center, 165°F.
Add the chopped broccoli to the skillet with the chicken. Add a splash of water, cover with a lid, and steam for 3 to 4 minutes until the broccoli is tender and bright green.
In a small bowl, whisk the whole egg and egg whites together. Pour the egg mixture into the skillet over the chicken and broccoli. Cook for 2 to 3 minutes, stirring gently, until the eggs are fully set. Done when set and not runny, 160°F.
Fluff the rice with a fork and spoon it onto a plate. Top with the chicken and broccoli scramble.

Nutrition

Ingredients

Instructions

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