- 4 medium skinless, boneless chicken breasts (about 4 oz. each)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (14.5 ounce) can COLLEGE INN® Chicken Broth
- 1 (14.5 ounce) can DEL MONTE® Diced Tomatoes with Basil, Garlic & Oregano, No Salt Added
- 2 cups instant brown rice
- 2 cups frozen broccoli florets, thawed and cut in halves
- Season chicken with salt and pepper, if desired. Cook chicken in oil in large skillet over medium-high heat, 5 minutes per side. Remove and set aside.
- Add garlic to skillet; cook 2 minutes over low heat. Add broth and tomatoes. Bring to boil. Stir in rice and return to boil. Reduce heat to low; place chicken over rice. Cover and simmer 5 minutes.
- Remove from heat and stir in broccoli.