Ingredients:

  • 4 cups rotisserie chicken, shredded and skinless
  • 2 cups cooked brown rice
  • 3 cups fresh broccoli florets
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1.5 cups low-sodium chicken bone broth
  • 1 cup plain Greek yogurt, 2% fat
  • 3 tbsp all-purpose flour
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 0.5 cup panko breadcrumbs
  • 0.25 cup freshly grated Parmesan cheese

Instructions:

  1. Preheat your oven to 375°F.
  2. Sauté the diced yellow onion in a skillet over medium heat until translucent, about 5 minutes. Add the 3 cloves of minced garlic in the last minute so they don't burn.
  3. Whisk the 3 tbsp of flour into the 1.5 cups of bone broth until no lumps remain.
  4. Simmer the broth mixture in a saucepan, stirring constantly until it thickens into a glossy glaze.
  5. Tempering is next: remove the sauce from heat and whisk in the 1 cup of Greek yogurt, thyme, paprika, salt, and pepper.
  6. Combine the 4 cups of shredded chicken, 2 cups of brown rice, and 3 cups of broccoli in your baking dish.
  7. Drench the chicken mixture with your yogurt sauce, tossing until every grain of rice is coated.
  8. Topping time: mix the 0.5 cup panko and 0.25 cup Parmesan, then sprinkle evenly over the top.
  9. Bake for 25 minutes until the edges are bubbling and the panko is golden brown.