Wednesday, February 2, 2011

{Gluten Free One Pot Meals} Quick Chicken & Broccoli Skillet Recipe

Cute & super cheap "diner-style" wide flat bowls we found!!
Love this quick, one pot skillet meal Michael & I came up with tonight. It literally took us less than 20 minutes to make dinner, that included all the prep work & cooking!

After my health assessment at the gym yesterday I knew I needed to be more serious about cutting back on added fat and sodium. Even though we've really cut back from portion sizes, salt, and types of fat we use... I know I'm still adding too much to meals inadvertently.

So dinner tonight has no added salt. Feel free to add some if you'd like. It also has very little fat, but TONS of flavor. I've been using Kitchen Basic's gluten free unsalted chicken broth for months! I love using it in soups and stews, but it's also nice as a light sauce in one pot dishes like this!

As with most of the one pot meals I'll be sharing, this recipe is just an outline. Feel free to play. Use flavors or seasonings that suit your family's tastes and health needs. I used Mrs. Dash's salt free Caribbean Citrus for the meal tonight. I thought it added a really zesty & fun flavor to the dish. Next time I might even add a splash of pineapple juice to the broth to compliment the seasoning!

The meal cooked in about 15 minutes. I decided to just make it a one pot meal so there would be less dishes to wash and really... it's just so much easier to store the leftovers!

Quick & Easy Tip: For the cooked brown rice in this recipe I used Bird's Eye Steamfresh brown rice in a microwavable bag.  Another great option is Uncle Ben's Ready Rice, it's already cooked and just takes 90 seconds in the microwave to heat up (and it's completely gluten free whole grain brown rice!) If want to make pre-cooked brown rice for this week, this is a great way to do it: Brown Rice Bowls, from the 30 Days GF Quick & Easy Meals series.

Quick Chicken & Broccoli One Pot Skillet Meal
-a recipe template by Carrie Forbes of -
free of gluten, dairy/casein and soy

1 lb. boneless chicken breasts or skinless chicken thighs (breasts are healthier, but I only had thighs in the freezer)
1 tablespoon olive oil or non-stick cooking spray
3-4 cups fresh (or frozen) broccoli florets
1 cup sliced mushrooms (fresh or canned - just make sure to rinse canned thoroughly, to remove excess salt)
1 small onion, finely chopped (-OR- If you're in a hurry just use 2-3 tablespoons of dried onion flakes)
1-2 tablespoons sweet rice flour
1 1/2 - 2 cups unsalted chicken broth
2 cups cooked brown rice
freshly ground pepper
2-3 teaspoons garlic powder (we love garlic!! Also of course you can just use fresh garlic)
2-3 teaspoons Mrs. Dash's salt free Caribbean Citrus seasoning (or your favorite flavor!)
*Optional: 1 tablespoon chopped roasted red peppers -or- pimientos to sprinkle on each serving

Cut the chicken into bite size pieces, the smaller the pieces the faster they will cook in the skillet meal! Add olive oil or non-stick cooking spray to your large skillet and heat until it sizzles. Add chicken to hot skillet and cook for about 4 minutes on each side until it's browned and cooked through. Add broccoli, mushrooms, and onions to the skillet and stir. Sprinkle sweet rice flour over all ingredients in the pan and slowly pour in 1 1/2 - 2 cups of unsalted chicken broth over the vegetables and chicken. Add remaining seasonings and stir. Cover dish and cook for 5-10 additional minutes until the sauce thickens slightly (and it will continue to thicken when it's cool) and is simmering! Makes 4-6 (about 1 cup) servings.

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