Preheat oven to 400 F

Take 5 chicken breasts (thawed) and put them in a large mixing bowl. Add half (reserve 1/2 cup) of the Tuscan Herb Olive Oil, garlic powder, rosemary and salt and pepper to taste.

Mix the ingredients until the chicken breasts are generously covered with the olive oil and the seasonings.

Use the reserve of the Tuscan Herb Olive Oil in an oven safe pan to cook the chicken. Cook the chicken thoroughly for approx. 25-40 mins or until the inside of the chicken breast is at least 165 degrees.

Heat the House Blend EVOO in a saucepan over medium-low heat. Add the diced onion and minced garlic, and steamed broccoli. Saute for approx. 3-5 minutes.

Add the chicken broth to the pan and bring to a boil.

After broth is boiling, add the jasmine rice, turn the heat to low and cover for approx. 12-15 minutes or until rice is moist.

Stir thoroughly.

Add the butter, cheddar cheese, and salt and pepper to taste.

Stir to mix cheese with rice. (Add 1/3 cup of milk for extra desired creaminess).

Let simmer for 3-5 more minutes.

Serve hot.