Ingredients:
– 2 cups cooked brown rice
– 1 pound boneless, skinless chicken breasts, diced
– 1 cup broccoli florets
– 1 cup carrots, diced
– 1 cup low-sodium chicken broth
– 1 cup Greek yogurt
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup shredded low-fat cheese (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the cooked brown rice, diced chicken, broccoli, and carrots.
3. In another bowl, whisk the chicken broth, Greek yogurt, garlic powder, onion powder, dried thyme, salt, and pepper until the mixture is smooth.
4. Pour the yogurt mixture over the rice mixture, and stir until thoroughly combined.
5. Spread the mixture evenly into a greased 9×13 inch baking dish.
6. If desired, sprinkle the shredded cheese over the top of the casserole.
7. Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for an additional 15-20 minutes, or until the chicken is fully cooked and the casserole is bubbly.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: 320 kcal per serving
Servings: 6 servings
