Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 4 cups fresh broccoli florets, chopped
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups uncooked white or brown Minute Rice
  • 1.5 cups low-sodium chicken broth, boiling
  • 1 cup plain Greek yogurt
  • 1 tsp Dijon mustard
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C). Note: A hot oven is non negotiable for getting the rice to hydrate properly.
  2. Season the chicken. Toss the 1.5 lbs (680g) of cubed chicken with 1 tbsp olive oil, garlic powder, onion powder, salt, and pepper in a bowl.
  3. Bring 1.5 cups (355ml) of chicken broth to a rolling boil. Note: Boiling liquid is the starter motor for the Minute Rice.
  4. Create the sauce base. In a separate bowl, whisk together the Greek yogurt, Dijon mustard, and smoked paprika until velvety.
  5. Combine ingredients. In your baking dish, spread the uncooked rice and broccoli florets.
  6. Add the chicken. Nestle the seasoned chicken pieces among the broccoli and rice.
  7. Pour the liquids. Slowly pour the boiling broth over the rice, then dollop and spread the yogurt mixture across the top.
  8. Add the cheese. Sprinkle the 2 cups (225g) of shredded cheddar evenly over the entire surface.
  9. Bake uncovered. Place in the center rack for 30-35 minutes until the cheese is bubbling and the chicken reaches 165°F (74°C).
  10. Rest the dish. Let it sit for 5 minutes before serving. Note: This allows the rice to finish absorbing any stray moisture.