NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

1 cup Broccoli florets

0.5 cup Sliced carrots

0.5 cup Chopped red bell pepper

0.25 cup Plain Greek yogurt

0.25 cup Chicken broth

1 tsp Dijon mustard

1 oz Shredded sharp cheddar cheese

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

• 2

  Dice the chicken breast into one-inch bite-sized pieces and place them in a large mixing bowl.

• 3

  Add the broccoli florets, sliced carrots, and chopped red bell pepper to the bowl with the chicken.

• 4

  In a separate small bowl, whisk together the Greek yogurt, chicken broth, Dijon mustard, garlic powder, onion powder, dried thyme, sea salt, and black pepper until smooth.

• 5

  Pour the yogurt herb sauce over the chicken and vegetables, tossing thoroughly to ensure every piece is well coated.

• 6

  Transfer the mixture into the prepared baking dish, spreading it out into an even layer.

• 7

  Sprinkle the shredded sharp cheddar cheese evenly over the top of the casserole.

• 8

  Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is golden and bubbling.

• 9

  Remove from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to thicken.