Chicken, Broccoli and Pesto Cheese Gratin

Ingredients

• 600 g Chicken breast (Diced)
• 200 g Basmati rice (Uncooked, rinsed)
• 600 g Broccoli (Chopped)
• 60 g Basil pesto
• 200 g Low-fat Greek yogurt
• 500 ml Chicken stock
• 150 g Light mozzarella
• 1 tsp Garlic powder
• 1 tsp Onion powder
• Salt (To taste)
• Pepper (To taste)

Steps

1. 1

   Preheat the oven to 180 °C.

2. 2

   Pour the uncooked, rinsed rice into a large ovenproof dish. Add the diced chicken, pesto and Greek yogurt, then mix.

3. 3

   Add the chopped broccoli, garlic powder, onion powder and chicken stock. Season with salt and pepper to taste, then mix until the ingredients are evenly distributed and the rice is submerged in the liquid.

4. 4

   Spread the mozzarella evenly over the top.

5. 5

   Cover the dish tightly with aluminum foil and bake for 45 to 55 minutes, until the chicken is cooked through and the rice is tender. The video indicates approximately 50 minutes.

6. 6

   Remove the aluminum foil and return the dish to the oven for 10 to 15 minutes, until the cheese is golden and crisp.

7. 7

   Divide into four portions and serve.

Notes

The creator states approximately 590 kcal, 55 g of protein, 58 g of carbohydrates, 16 g of fat and 5 g of fiber per serving. The cooking time given in the description is 45 to 55 minutes covered, followed by 10 to 15 minutes uncovered; the transcript mentions approximately 50 minutes covered. The composition of the chicken stock is not specified.

Nutrition per serving

• main course
• high-protein
• meal prep
• oven-baked
• gluten-free