If you have children (or was one of the children, like me), you know getting a child to eat certain foods, especially vegetables, can be the greatest fight at the dinner table. So you have to find new and creative ways to get them to eat. Here's a recipe that just might help with that. It's a great way to sneak broccoli into the meal.
Total Time: 30-45 minutes (Prep - 5-20 Minutes / Cook - 25 Minutes)
Servings: 4
Ingredients
15 oz chicken breast
1 1/2 cups Greek yogurt (2% fat)
1 cup chicken broth (low sodium)
1 cup mozzarella cheese (reduced fat)
2 cups brown rice & quinoa mix (cooked)
2 cups broccoli, chopped
1/4 cup red onion
1/2 cup wheat or panko breadcrumbs
1 tablespoon Italian seasoning blend (low sodium)
Sea salt and black pepper to taste
Instructions
Set the oven to 375 degrees.
Cook chicken breast in a nonstick skillet with no seasoning. Tear into pieces and set aside.
In a bowl, mix chicken, broccoli, brown rice, red onions, Greek yogurt, chicken broth, mozzarella and Italian seasoning. If your mixture is a little dry, add more chicken broth, but be careful not to make it soupy.
Evenly divide among mason jars in a large casserole dish.
Top with wheat breadcrumbs or amaranth flakes. Bake for 25 minutes at 375.
Enjoy!
Tips
*Prep for this recipe depends on how long you take to cook your chicken, or if you already have pre-cooked chicken
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