Apple Juice & Dijon Braised Cheddar Chicken, Broccoli, Rice Skillet
    Apple Juice & Dijon Cheesy Chicken, Broccoli, Rice Skillet (30 min!)
    • 4 bonelessskinless chicken breasts (1 1/2 lbs.)
    • 1 1/2tablespoons Dijon mustard
    • 1/2teaspoon salt
    • 1/4teaspoon pepper pepper
    • 1/2 yellow onion, chopped
    • 5 garlic cloves, minced
    • 1 1/2cups long-grain white rice
    • 2cups low sodium chicken broth
    • 1 1/2cups apple juice
    • 2tablespoons Dijon mustard
    • 1tablespoon apple cider vinegar
    • 1/2teaspoon oregano
    • 1/2teaspoon salt
    • 1/4teaspoon pepper
    • 1/4teaspoon dry thyme
    • 3cups broccoli florets
    • 1cup cheddar cheese
    1. In a small bowl, mix 1 1/2 tablespoons Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons olive oil over medium high heat in a large skillet. Coat chicken with Dijon/salt/pepper mixture and add to sizzling skillet. Sear chicken until golden, approximately 3-5 minutes per side (its okay if some of the Dijon comes off), remove to a plate. (Chicken will finish cooking with rice)
    2. Heat an additional 1 tablespoon olive oil in the skillet. Add onion and saute for 3 minutes, scraping up any seasonings that may have come off the chicken. Add garlic and rice and saute for an additional 2 minutes.
    3. Stir in chicken both, apple juice, 2 tablespoon Dijon, apple cider vinegar, oregano, salt, pepper and thyme. Bring to a boil, then cover and reduce heat to low. Simmer for 12 minutes.
    4. After 12 minutes, stir the rice then add the chicken, nestling it into the rice. Add the broccoli on top. Recover the pot and cook on low for 10-15 minutes longer, or until rice and chicken are done and broccoli is crisp-tender, taking care skillet isn’t cooking too hot or else it will burn on the bottom. Once rice and chicken are done, sprinkle with cheese. Recover until cheese melts. Serve!