Sizzling Broccoli, Cheddar, and Chicken Skillet

hostthetoast.com

2 (4 oz) chicken breasts, pounded to ½ to ¾" thick

1 cup brown rice, cooked according to package directions

1 tablespoon fresh parsley, chopped, to garnish

subheading: For the marinade:

5 cloves garlic, minced

2 tablespoons fresh parsley, chopped

¼ cup olive oil

1 teaspoon crushed red pepper flakes

Salt and pepper

subheading: For the cheddar cheese sauce:

1 cup skim milk, divided

1 tablespoon all-purpose flour

¼ teaspoon salt

½ cup sharp cheddar cheese, shredded (light cheddar cheese, works, too)

subheading: For the broccoli:

1 small head broccoli, cut into florets

Salt and pepper, to taste

Directions at hostthetoast.com

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