Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups long-grain white jasmine rice, unwashed
  • 2.5 cups low-sodium chicken bone broth
  • 1 tsp Dijon mustard
  • 3 cups fresh broccoli florets
  • 1.5 cups extra-sharp white cheddar, freshly grated
  • 1/4 cup plain Greek yogurt

Instructions:

  1. Heat olive oil in a 12-inch deep skillet over medium-high heat. Season chicken cubes with salt, pepper, and smoked paprika. Sear the chicken for about 3 minutes per side until a mahogany-colored crust forms. Remove chicken from pan and set aside; do not wipe out the pan.
  2. Add the diced onion to the same skillet and sauté until translucent. Stir in the dry jasmine rice and minced garlic. Toast the rice for 2 minutes, stirring constantly, until the grains look opaque and smell nutty.
  3. Pour in the chicken bone broth and Dijon mustard, scraping the bottom of the pan to release the fond. Bring to a boil, then reduce heat to low. Cover tightly, and simmer for 12 minutes.
  4. Quickly lift the lid and place the broccoli florets and seared chicken on top of the rice. Replace the lid immediately and steam for the final 5-7 minutes of cooking until broccoli is vibrant green and rice is tender.
  5. Remove from heat. Gently fold in the grated extra-sharp cheddar and Greek yogurt until the sauce is velvety and the cheese is melted. Serve immediately.