One-Pot Creamy Chicken and Broccoli Rice with Sautéed Kale

1.In a large pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Season the chicken tender pieces with salt, pepper, and onion powder, then sear them in the pot until golden brown on all sides, about 5-6 minutes.

2.Add the minced garlic to the pot and sauté for 30 seconds until fragrant. Stir in the rinsed rice and cook for 1 minute to lightly toast the grains.

3.Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 12 minutes.

4.Quickly lift the lid and place the broccoli florets on top of the rice. Replace the lid immediately and continue to simmer for another 5-8 minutes until the rice is tender and the liquid is absorbed.

5.While the rice finishes, heat the olive oil and the remaining 1 tablespoon of butter in a separate skillet over medium heat. Add the kale and sauté for 3-4 minutes until wilted and bright green, seasoning lightly with a pinch of salt.

6.Remove the rice pot from the heat and let it sit covered for 5 minutes. Fluff the creamy rice and chicken with a fork, incorporating the steamed broccoli, and serve immediately alongside the sautéed kale.