Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 4 cups broccoli florets, cut small
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 cups long-grain white rice, rinsed
  • 2.5 cups low-sodium chicken broth
  • 1 tsp Worcestershire sauce
  • 1 cup plain non-fat Greek yogurt
  • 2 cups sharp white cheddar cheese, freshly shredded
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat a splash of oil in a large skillet and add the diced yellow onion. Cook for 5 minutes until translucent and soft.
  2. Add the 1.5 lbs of chicken pieces to the skillet along with the garlic, smoked paprika, onion powder, salt, and pepper. Cook for 4 minutes until the exterior is no longer pink.
  3. While the chicken browns, place the 1.5 cups of rice in a fine mesh strainer and run under cold water until the water runs clear.
  4. Stir the rinsed rice into the skillet with the chicken and onions. Cook for 2 minutes until the grains look slightly toasted.
  5. In a separate bowl, whisk together the 2.5 cups of chicken broth, 1 cup of Greek yogurt, and 1 tsp of Worcestershire sauce until no yogurt clumps remain.
  6. Pour the liquid mixture into the skillet and stir well. Fold in the 4 cups of broccoli florets and half of the shredded cheddar.
  7. Pour the mixture into a 9x13 inch baking dish. Cover tightly with foil to trap the steam.
  8. Place in a preheated 375°F (190°C) oven for 35 minutes.
  9. Remove the foil and sprinkle the remaining 1 cup of cheddar over the top.
  10. Bake for another 10 minutes until the cheese is bubbling and golden.