Description
A light, satisfying, and nutritious take on classic comfort food, this Healthy Skinny Chicken and Rice Casserole uses lean chicken, brown rice, and a creamy Greek yogurt-based sauce. It’s low in calories but flavorful, perfect for busy weeknights or meal prep.
Ingredients
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1 lb boneless, skinless chicken breasts or thighs, cubed
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1 cup brown basmati or jasmine rice, uncooked
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2 cups low-sodium chicken broth
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1 cup chopped broccoli (or other vegetables: carrots, peas, spinach)
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½ cup plain Greek yogurt (2% or non-fat)
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½ cup shredded part-skim mozzarella or reduced-fat cheddar
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1 tbsp olive oil
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½ tsp garlic powder
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½ tsp dried oregano
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Salt and pepper to taste
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Optional: 2 tbsp light mayonnaise or Dijon mustard for added creaminess
Instructions
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Preheat oven to 400°F (200°C).
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Heat olive oil over medium-high heat in a Dutch oven or oven-safe skillet.
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Add chicken, garlic powder, oregano, salt, and pepper. Sauté until lightly browned (about 5 minutes).
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Stir in the rice and chicken broth. Bring to a boil.
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Layer chopped vegetables (like broccoli) over the top—do not stir.
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Cover with a tight-fitting lid and bake for 40 minutes.
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Remove from oven, gently mix in Greek yogurt and cheese.
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Bake uncovered for an additional 5–10 minutes until cheese melts.
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Let rest for 5–10 minutes before serving.
Notes
For extra flavor, add fresh herbs like parsley or thyme after baking.
Use pre-cooked, shredded chicken to save time.
Substitute cauliflower rice for a lower-carb version.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American