Cheesy Chicken and Rice Bowl
A hearty and comforting breakfast bowl filled with tender chicken breast, sautéed mushrooms, and a blend of melted cheeses, served over a bed of fluffy rice and topped with a sprinkle of smoky paprika.
Prep
15 min
Cook
20 min
Servings
4
Difficulty
medium
Total Time
35 min
Ingredients
Step-by-Step
Cook the rice according to package instructions. Fluff with a fork and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken and sauté until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another 1 tablespoon of olive oil. Add the sliced mushrooms and sauté until they are tender and lightly browned, about 5 minutes.
Return the cooked chicken to the skillet with the mushrooms. Add the shredded cheddar and Monterey Jack cheeses and stir until the cheese is melted and the mixture is well combined.
Divide the cooked rice into four bowls. Top each bowl with the cheesy chicken and mushroom mixture. Sprinkle the top with a pinch of smoked paprika.