Servings: 6

prep time: 15 minutes

cook time: 45 minutes

meal prep?

yes

You’ll need:

• 1 tbsp avocado oil

• salt and pepper, to taste

• 1 yellow onion, chopped

• 3 carrots, diced

• 1 1/2 cups shredded chicken

• 2 tbsp butter

• 1 1/2 cups white rice

• 1/2 cup dry orzo (can be g-f)

• 2 tbsp fresh thyme, chopped

• 3 1/2 cups chicken broth

• 3 cups broccoli florets, chopped

• 2 bay leaves

• 1/2 tsp garlic powder

• 1/2 tsp cayenne pepper

• zest of 1/2 lemon

• 1/2 cup whole milk

• 1 1/2 cups shredded cheddar cheese

Preheat the oven to 425 degrees.

Heat a large pot over medium heat and add the oil. when it shimmers, add the onions and carrots, cooking until fragrant, about 5 minutes. add the chicken and season with salt and pepper. next add the butter, rice, orzo, and thyme, cooking until rice and orzo are evenly coated and beginning to toast, about 2-3 minutes.

Add the broth, bringing mixture to a boil over high heat. add the broccoli, bay leaves, garlic powder, cayenne, and more salt and pepper. return to a boil, then cover, reducing heat to low; simmer covered for 20 minutes.

When the rice is mostly cooked, stir in the lemon zest, milk, and 1/2 cup of cheese. transfer to an oven safe casserole dish and top with remaining cheese.

Place in oven and bake 15-20 minutes or until cheese is melted and beginning to brown.