Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 1/2 cups uncooked jasmine rice
- 1/2 cup Greek yogurt
- 1/4 cup lemon juice
- 1/4 cup chopped parsley
- 2 cups chicken broth
- 1 pound chicken breast, cubed
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F to ensure it reaches the right temperature before baking the casserole.
- Combine Ingredients: In a 9×13 inch baking dish, melt the butter and add the uncooked jasmine rice, Greek yogurt, lemon juice, chicken broth, and chopped parsley. Stir everything together well to evenly distribute the flavors.
- Add Chicken and Season: Place the cubed chicken breast on top of the rice mixture in the baking dish. Season the chicken with salt and pepper to your preference.
- Bake the Casserole: Bake the dish uncovered in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
- Rest and Serve: Remove the casserole from the oven and let it rest for about 5 minutes. Fluff the rice with a fork, garnish with additional parsley and lemon slices if desired, then serve warm.
Notes
- Use fresh lemon juice for the best bright citrus flavor.
- Ensure the chicken pieces are uniformly cut for even cooking.
- You can substitute chicken broth with vegetable broth to make it lighter.
- Allow the casserole to rest after baking for the rice to fully absorb the flavors.
- Optional garnish with extra parsley and lemon slices enhances presentation and freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
