Preparation

• Season the cubed chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium heat. Cook the chicken until golden and cooked through, about 6-8 minutes. Remove from skillet and set aside.
• While the chicken is cooking, prepare the rice according to package instructions. Fluff with a fork and set aside.
• In a saucepan, bring water to a boil and add broccoli florets. Cook for 3-4 minutes until tender yet crisp. Drain and set aside.
• In the same skillet, combine cooked chicken, steamed broccoli, and rice. Stir to mix well and heat through.
• Sprinkle shredded cheddar cheese over the mixture. Cover the skillet to allow the cheese to melt, approximately 2-3 minutes.
• Spoon the cheesy chicken, broccoli, and rice mixture into bowls. Serve hot and enjoy the comforting flavors.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the desired portion in a microwave-safe dish and heat until warmed through. Alternatively, reheat in a skillet over medium-low heat.