13Ingredients
760Calories
65Minutes

Ingredients

  • 1 3/4 cups low sodium chicken broth
  • 2 cups instant brown rice
  • 1 pound broccoli florets (chopped into bite-sized pieces)
  • 1 teaspoon extra-virgin olive oil
  • 1 pound boneless skinless chicken breasts (chopped into bite-sized pieces)
  • 3/4 teaspoon kosher salt (divided)
  • 3/4 teaspoon garlic powder (divided)
  • 1/2 teaspoon black pepper (divided)
  • 2 tablespoons flour
  • 2 cups milk (divided, I used skim)
  • 3 tablespoons dijon mustard
  • 1/3 cup non fat plain greek yogurt
  • 1 1/2 cups reduced fat shredded cheddar cheese (divided, about 6 ounces)
Read Directions

NutritionView more

760Calories
Sodium42%DV1010mg
Fat25%DV16g
Protein108%DV55g
Carbs33%DV99g
Fiber32%DV8g

PER SERVING *

Calories760Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat5g25%
Trans Fat
Cholesterol95mg32%
Sodium1010mg42%
Potassium1460mg42%
Protein55g108%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate99g33%
Dietary Fiber8g32%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Andy W 26 Mar
Delicious. Pretty easy and the possibilities for changing around your veggie makes it a simple no-brainer. The cheese, yogurt and milk sauce was really good. I used a mexican 4 cheese blend because its what I had. I would say better than any cream of 'x' soup as far as thickness and flavor goes. garnished with a lil Sriracha. ;) Will definitely make again!