Ingredients
Scale
- 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
- 1/2 cup shredded low-fat cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked brown rice, diced chicken, broccoli, and carrots.
- In a separate bowl, whisk together the chicken broth, Greek yogurt, garlic powder, onion powder, dried thyme, salt, and pepper until smooth.
- Pour the yogurt mixture over the chicken and rice mixture, stirring until everything is well coated.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
- If using, sprinkle the shredded cheese on top of the casserole.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the casserole is bubbly.
- Let it cool for a few minutes before serving.