Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breast, cut into 1-inch cubes
  • 4 cups (500g) fresh broccoli florets
  • 2 cups (300g) cooked brown rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup (245g) plain Greek yogurt (2% fat)
  • 0.5 cup (120ml) low-sodium chicken bone broth
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 cup (115g) shredded extra-sharp white cheddar cheese
  • 0.25 cup (25g) whole wheat Panko breadcrumbs
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Heat 1 tbsp olive oil in your skillet over medium high heat. Add the chicken cubes and sear for 5 minutes until golden and slightly browned on the edges. Don't worry about cooking them through yet; they finish in the oven.
  2. Toss in your diced onion and cook for 3 minutes until translucent. Add the minced garlic and smoked paprika, stirring for 30 seconds until the kitchen smells like a smoky dream.
  3. Add the 4 cups of broccoli florets to the pan with a splash of water. Cover for 2 minutes until the broccoli turns a bright, vibrant green.
  4. In a bowl, whisk the yogurt, broth, Dijon mustard, onion powder, salt, and pepper. This creates the creamy vehicle that carries all the flavor.
  5. Stir the cooked brown rice into the skillet with the chicken and vegetables. Pour the yogurt mixture over everything and fold gently until every grain of rice is coated in sauce.
  6. Sprinkle half of the cheddar cheese into the mixture and stir. Top the whole dish with the remaining cheese.
  7. Mix the Panko with a tiny drizzle of oil and scatter it over the top. Bake at 350°F (180°C) for 20 minutes until the cheese is bubbling and the top is golden.
  8. Let the casserole sit for 5 minutes before serving. This allows the sauce to thicken and the heat to redistribute.