Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups low-sodium chicken broth
  • 1 cup plain Greek yogurt
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups frozen peas and carrots
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together the Greek yogurt and chicken broth until the mixture is smooth.
  3. Place the dry rice, diced chicken, onion, garlic, and frozen vegetables into the baking dish. Toss them together lightly to distribute everything evenly.
  4. Stir in the smoked paprika, oregano, sea salt, and black pepper.
  5. Pour the yogurt and broth mixture over the ingredients. Shake the pan gently to make sure the liquid settles into the bottom.
  6. Cover the dish tightly with aluminum foil and bake for 35 minutes.
  7. Remove the foil, sprinkle the shredded sharp cheddar cheese evenly over the top, and bake uncovered for an additional 10 minutes until the cheese is bubbling and the rice is tender.