Ingredients
Scale
- 1 lb Chicken breasts, boneless
- 2 Bay leaves
- 3 cups Broccoli florets
- 3 Carrots, chopped
- 1/2 tsp Garlic powder
- 1/2 Lemon, zest of
- 2 tbsp Thyme, fresh leaves
- 1 Yellow onion, chopped
- 3 1/2 cups Chicken broth, low sodium
- 1/2 cup Whole milk or canned coconut milk
- 1 1/2 cups Basmati or jasmine rice
- 1/2 cup Orzo pasta, dry
- 1/2 tsp Cayenne pepper
- Kosher salt and black pepper to taste
- 1 tbsp Olive oil, extra virgin
- 2 tbsp Butter, salted
- 1 1/2 cups Cheddar cheese, sharp, shredded
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and broccoli florets. Sauté until the vegetables are tender, about 5-7 minutes.
- Add the chicken breasts to the skillet along with the garlic powder, bay leaves, thyme, cayenne pepper, salt, and pepper. Cook until the chicken is browned on all sides.
- Stir in the rice, orzo, chicken broth, and milk. Bring to a simmer.
- Transfer the mixture to a greased baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil, sprinkle the cheddar cheese on top, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: casserole, chicken, broccoli, cheddar cheese, easy recipe