make a healthy dinner with me

this recipe is Half Baked Harvests broccoli cheddar chicken and rice casserole!

I love all of her recipes, so I knew I had to make this one for this week! it’s starting to feel like fall outside, so comfort food is a must🍂

you can find her full recipe at her website halfbakedharvest.com!

ingredients:

▢ 1 tablespoon extra virgin olive oil

▢ kosher salt and black pepper

▢ 1 yellow onion, chopped

▢ 3 carrots, chopped

▢ 1 pound boneless chicken breasts, cut into cubes

▢ 2 tablespoons salted butter

▢ 1 1/2 cups basmati or jasmine rice

▢ 1/2 cup dry orzo pasta (use gluten free, if needed)

▢ 2 tablespoon fresh thyme leaves, plus more for topping

▢ 3 1/2 cups low sodium chicken broth

▢ 3 cups broccoli florets, roughly chopped

▢ 2 bay leaves

▢ 1/2 teaspoon garlic powder

▢ 1/2 teaspoon cayenne pepper, more or less to taste

▢ zest of 1/2 a lemon

▢ 1/2 cup whole milk or canned coconut milk

▢ 1/2 cups shredded sharp cheddar cheese

method:

cut up all your carrots and onion and heat them over olive oil on medium heat in a deep pot.

add your chicken, butter, rice, orzo, thyme, salt and pepper and cook for 2-3 minutes.

once that is golden brown add your broccoli, chicken broth, bay leaves, and seasonings. cook for 20-25 minutes on low heat.

once that is done cooking add it all into an oven safe casserole dish and cook in the oven at 425 for 15-20 minutes. enjoy!

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