Creamy Southwest Chicken

Preheat the oven to 400ºF. Lightly oil the sheet pan. Wash and cut the broccoli into bite-sized pieces as needed. Place the broccoli in a medium bowl along with the cheesy garlic oil and an additional 2 teaspoons of oil, then mix well to coat the florets. Spread the broccoli onto the prepared sheet pan and place it in the hot oven. Bake for 10–12 minutes, stirring 2–3 times throughout the cooking process. Remove from the oven when the broccoli is slightly browned and tender.

Add the wild rice pilaf and 2 tablespoons of water to a medium pot. Cover and warm over medium-low heat for 5–7 minutes, or until hot. Set aside until plating.

Remove the chicken breasts from the package and pat dry. Season both sides with salt and pepper. Place 3–4 teaspoons of your favorite oil in a sauté pan. Preheat on medium-high heat for 2–3 minutes. Carefully add the seasoned chicken to the pan and cook each side for 2–3 minutes.

Remove the chicken from the pan and place it on a plate. Return the sauté pan to medium heat, then add the spinach. Cook for 1–2 minutes, until the spinach begins to wilt. Pour in the Southwest cream sauce, then rinse the container with 2 tablespoons of hot water and add that to the pan as well. Stir to combine and heat the sauce for 2–3 minutes. Taste, then add salt and pepper as desired.

Add the chicken back to the sauté pan and place the lid on. Cook for an additional 2–4 minutes. For food safety, cook the chicken to an internal temperature of 165ºF. Turn off all heating elements.

Place the cheesy roasted broccoli and wild rice pilaf on one half of each plate. Place the chicken breasts on the other half, then spoon the Southwest cream sauce over the chicken. Enjoy!