Wednesday, April 23, 2014

Parmesan Chicken Skillet

When you have 2 kids playing 2 different sports during the same season, there are bound to be nights when you have overlapping games.   It's certainly not ideal but it's inevitable.   Last week Courtney had 3 soccer games and Ryan had 3 baseball games over 4 days.  Unfortunately, the games were scheduled at opposite ends of the state (literally) so Ben and I had to go to different games. On those nights, I didn't even try and get dinner to 2 different locations, I just left it on the stove to eat when we all reunited back at home.

I love simple dinner recipes from Cooking Light on busy soccer and baseball nights.   You can make this chicken and rice dinner at noon and leave it in the skillet to cool.  Pop the entire pan into the frig once it's cooled and when you get back home, put the skillet back on the stove to heat it up and viola - dinner.  One pan dinners are perfect for busy weeknight meals.

Parmesan Chicken Skillet
2 boneless skinless chicken breasts
3/4 cup rice
1/2 yellow bell pepper
2 teaspoons olive oil
1 1/2 cups water
1/2 teaspoon pepper
2 cups broccoli
2 parmesan cheese, shaved

Heat oil in skillet.  Add chicken and cook until browned.

Add rice and pepper and cook 2 minutes.

Add water and pepper, bring to a boil.  Cover and cook 5 minutes.

 Add broccoli.  Cover and cook another 5 minutes.

Top with parmesan cheese and serve out of skillet or in a dish.

As for the games, they were fantastic.  And I managed to keep my tears to a minimum as I watched Ryan play his final high school baseball game.  (At least until I got into the car.)


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