Martha Motherfucking Stewart Mondays

Posted: September 2, 2013 in Uncategorized
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Since being a mom means I have to pull somewhat healthy meals that are relatively quick and easy to make out of my ass on a fairly regular basis (kids need every single day, sometimes multiple times..who knew?) I decided to share some of my favorites once a week. Monday shall hence forth been known in NAFMB world as “Martha Motherfucking Stewart Mondays”. Catchy, ain’t it?

This week I’m sharing my go to chicken dish, F-Bomb Chicken. Why F-Bomb? Because it’s FUCKING DELICIOUS.  (It’s also known as Cheesy Chicken and Rice, but where’s the fun in that?)

Things You Need:

  • Brown Minute Rice
  • Chicken breasts (I usually use 4-5 large breasts)
  • 2 1/2 cups of fresh broccoli florets
  • Cheese. A lot of cheese. (2 cups of finely shredded sharp cheddar if you want to get all specific)
  • Chicken boullion, 1 tsp. salt, 1 tsp pepper, 2 tsp garlic salt, 2 tsp. minced onion
  • Casserole dish

Preheat your oven to 375 degrees then measure out the appropriate amount of water for the amount of rice you want. I use the Minute brand brown rice because regular long grain takes FOREVER to cook. Typically I make 6 servings of rice, so that’s 2 1/2 cups of water. Bring the water to boil; in the meantime add the boullion and other seasonings to the water. When the water comes to a boil pour it into the casserole dish. Don’t worry if it doesn’t look like it will be enough, it will be.  Add the appropriate amount of rice into the casserole dish and spread it out with a spoon to get an even layer. In my case I would be using 3 cups of rice. After you have your rice spread out, lay the chicken breasts on the rice, with a little bit of space between each. Add a layer of broccoli florets on top of the chicken.  Cover the dish with tin foil (shiny side down) and crimp tightly. Bake in the oven for approximately 35-45 minutes, or until the chicken juices runs clear.  Remove from oven, remove foil, and top with cheese.

You can season it to your own taste, I happen to like it on the garlic side of things but feel free to experiment with flavors, cheeses, rice, vegetables, etc. It’s pretty hard to mess it up.


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