Chicken Broccoli Rice Skillet

Ingredients

1 tbsp / 15 ml

oil

1 cup / 250 g

Egg Creations Fat Free Cheese & Chive (well shaken)

3/4 pound / 375 g

ground chicken

1

clove of garlic, minced

1/2 tsp / 2 ml

each salt and pepper

8 oz / 250 g

mushrooms, chopped

1 cup / 250 ml

finely chopped red pepper

4 cup / 1 l

cooked, long grain rice

2 cup / 500 ml

blanched broccoli florets

1 1/2 cup / 375 ml

shredded Cheddar cheese, divided

1/3 cup / 75 ml

sliced green onion

Directions

1. Heat 1 tsp (5 mL) of the oil in a nonstick stir-fry skillet set over medium heat. Pour the Egg Creations™ into the skillet; cook for 2 minutes. Lift the edges of the omelette with a spatula and tip the pan to allow the uncooked liquid to run under the omelette. Cover and cook for 2 minutes or until egg is set.

2. Slide the omelette out of the pan, roll up into a log and slice into long, thin pieces; reserve.

3. Add the remaining oil to the skillet; crumble in the chicken. Add the garlic, salt and pepper. Cook, breaking up the chicken for 4 minutes or until no longer pink. Add the mushrooms and red pepper; cook for 5 minutes or until vegetables are softened.

4. Increase the heat to high. Add the rice and broccoli and toss with the chicken mixture until warmed through. Stir in the reserved omelette, half of the cheese and green onions. Toss to combine. Remove from the heat; sprinkle with remaining cheese before serving.

Tips

1. To blanch the broccoli, cook in salted boiling water for 2 minutes or until of desired doneness. Run under cold water to stop the cooking process and reserve.

2. For a delicious nutty flavour use cooked basmati rice, a fragrant long grain rice.

Gluten Free

1. For gluten-free: if using pre-packaged shredded Cheddar cheese choose one that is gluten-free.