Warm comfort food that can be made-ahead and frozen for future cold nights
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 4
Author Meme
Ingredients
1cupuncooked brown riceregular or instant
3cupsbroccoli floretscan be fresh or frozen, chopped
¼cupgreen onion
2teaspoonolive oilor avocado oil
½lbchicken breastcut into small pieces
½teaspoonsaltdivided
¼teaspoonpepperdivided
2tablespoonflouror 1 tablespoon cornstarch for gluten-free
1cup2% milk
¼teaspoongarlic powder
¼teaspoonred pepper flakes
¼cupplain Greek yogurt
1½cupssharp cheddar cheese
Instructions
Cook rice according to package directions, omitting salt & fat. In the last 10 minutes of cooking, stir in broccoli and green onion. {If you use instant rice, just cook rice, broccoli, and green onion together.} Set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Season chicken with ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook chicken until done, about 5-7 minutes.
In a small bowl, whisk together flour {or cornstarch} and ½ cup cold milk. Reduce heat to medium, and slowly whisk flour-milk mixture into skillet. Season with remaining ¼ teaspoon salt, ⅛ teaspoon pepper, garlic powder, and red pepper flakes. Slowly whisk in remaining ½ cup milk until the mixture boils. Stir constantly for 2 minutes while boiling. Remove from heat and stir in yogurt and 1 cup cheese. Once combined, stir in cooked chicken.
Combine chicken-cheese mixture with rice-broccoli mixture, and transfer to a 8-inch square baking dish sprayed with cooking spray or two smaller baking dishes. Top the mixture with remaining ½ cup cheese.
Broil until cheese is bubbly and browned. Let cool for 5-10 minutes before serving. Enjoy!