Ingredients

The following ingredients have 8 Servings
  • 1 cup brown rice (cooked)
  • 3 cups broccoli (cut into small florets)
  • 14 ounces chickpeas (can, drained and rinsed)
  • 2 cups chicken (cooked and shredded or diced)
  • 3 tablespoons coconut oil (melted)
  • 1/2 cup onion (diced small)
  • 3 garlic cloves (minced)
  • 2 tablespoons tomato paste
  • 1 cup coconut milk
  • 1/2 cup Greek yogurt (plain)
  • 1 cup cheddar cheese (low-fat, shredded)
  • 4 teaspoons curry powder

Instruction

  • Preheat the oven to 400 degrees. Spray a 9 x 13 inch casserole dish and set aside.
  • Combine the cooked rice, broccoli, chickpeas, and chicken in a large bowl. Toss to combine and set aside.
  • Heat the coconut oil in a large skillet. Once hot, add the onions and cook, stirring, until softened. Stir in the garlic and tomato paste. Cook just until the garlic becomes fragrant, about one minute.
  • Whisk in the milk and reduce heat and cook until it thickens. Stir in the yogurt, cheese, and curry powder. Bring to a simmer, once simmering cook for 2 to 3 minutes stirring constantly until the mixture is thick.
  • Pour the sauce over the chicken and broccoli mixture. Stir until the chicken is well coated and spread the mixture into the prepared casserole dish.
  • Bake 15 to 20 minutes or until top just begins to brown.