Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 cups cooked long-grain white rice
  • 4 cups fresh broccoli florets, bite-sized
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups low-sodium chicken broth
  • 1 cup plain non-fat Greek yogurt
  • 2 cups extra-sharp cheddar cheese, freshly shredded
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Sauté the 1 small diced yellow onion in 2 tbsp unsalted butter over medium heat until translucent and fragrant.
  3. Add the 1.5 lbs chicken cubes to the skillet with 0.5 tsp salt and 0.25 tsp pepper. Brown the chicken, but don't cook it all the way through; just get a golden exterior for flavor.
  4. Add the 3 minced garlic cloves. Stir for 60 seconds until the aroma hits you.
  5. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
  6. Gradually whisk in the chicken broth, smoked paprika, and onion powder. Simmer until the sauce thickens.
  7. Remove the sauce from heat. Whisk in the Greek yogurt and 1 cup of the shredded cheddar cheese until smooth and emulsified.
  8. Combine the 3 cups cooked rice, 4 cups broccoli, and the cheese sauce in a large bowl or directly in the 9x13 dish.
  9. Spread the mixture into the prepared baking dish. Top with the remaining 1 cup of cheddar cheese.
  10. Bake for 25 minutes until the edges are bubbling and the cheese is golden brown on top.