Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 4 cups fresh broccoli florets, chopped small
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup plain full-fat Greek yogurt
  • 2.5 cups extra sharp cheddar cheese, shredded and divided
  • 0.5 cup low-sodium chicken bone broth
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 3 cups cooked long-grain white rice

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Season the 1.5 lbs of chicken cubes with half the salt, pepper, and smoked paprika.
  3. Heat oil in a large skillet over medium high heat. Cook 5 minutes until chicken is golden and seared. Remove chicken from the pan and set aside.
  4. In the same pan, add the diced onion. Sauté 3 minutes until translucent and fragrant.
  5. Stir in the minced garlic and chopped broccoli florets. Cook 2 minutes until the broccoli turns bright green.
  6. In a large bowl, whisk together the 1 cup Greek yogurt, 0.5 cup bone broth, onion powder, and the remaining spices.
  7. Fold in the 3 cups of cooked rice, the seared chicken, the sautéed veggies, and 1.5 cups of the shredded cheddar.
  8. Transfer the mixture to your baking dish and spread it into an even layer.
  9. Top with the remaining 1 cup of cheddar cheese.
  10. Bake for 20 minutes until the cheese is bubbling and slightly browned.