1.5lbsfrozen chicken breast(frozen for Instant Pot method because it takes extra time to cook the dry rice)
1cupchicken brothlow sodium, 2 cups if cooking on the stove top
3/4cupGreek yogurtplain, 2%
8slicesturkey baconcooked and chopped
Lightly spray your pot insert with oil. Place frozen chicken in the bottom of your pot.
Sprinkle garlic, onion powder, dried dill, parsley, and black pepper over your chicken.
Push frozen chicken breast to one side of your pot, and add your brown rice.
Add your chicken broth on top of your brown rice.
Close the lid and turn the pressure valve to sealing. Cook on high pressure for 25 minutes.
When the pressure valve drops remove the lid of your Instant pot.
Using two forks (or a stand mixer) shred your chicken, and stir to combine chicken and rice.
Add Greek yogurt and cheddar cheese. Stir well to combine. Top with green onions and additional cheddar cheese, as desired. Serve warm.
You will need to defrost your chicken first to make this on the stovetop.
Heat a large skillet on high heat on the stove. Add the chicken, garlic, onion powder, dill, parsley, and black pepper.
Add in 2 cups of chicken broth. Bring the broth to a boil and stir in your brown rice.
Cover the skillet and reduce the heat to low. Let the chicken and rice simmer for 40-50 minutes, stirring occasionally to avoid burning.
When the chicken is cooked (internal temperature reaches 165°F), shred with two forks or using a stand mixer.
Remove the skillet from the heat. While the chicken and rice are still hot, mix in the cheese, bacon, and Greek yogurt. Let it rest for about 5 minutes before serving.
You will need to thaw your chicken first to make this in a slow cooker.
Add the chicken, garlic, onion powder, pepper, dill, and parsley to your slow cooker insert.
Pour the brown rice next to the chicken, and then cover with 1 1/2 cup chicken broth.
Cover your slow cooker and cook on high heat for 2-3 hours until your rice and chicken are cooked.
Remove the lid, break apart the chicken using two forks or a stand mixer. Then, mix in the cheese, bacon, and Greek yogurt.
Let your casserole rest for about 10 minutes before serving.
Serves 4 | Serving Size: 1 1/4 cup (3/4 cup meat and 1/2 cup rice)Healthy Eating Plans Weight Watchers Points: Each 1 ¼ cup serving (using fat free yogurt and fat free cheddar cheese) this recipe has 8 Blue Plan Points 11 Green Plan Points | 3 Purple Plan Points. 21 Day Fix: For the entire recipe of 21 Day Fix chicken and rice casserole: 9 Red Containers, 4 Yellow Containers, and 2 Blue Containers. (Per 1 ¼ cup serving) 2 ¼ Red Container, 1 Yellow Container, and ½ Blue Container. 2B Mindset: This recipe counts as a protein and FFC. Fill your plate with 50% vegetables for a perfect lunch.Recipe Tips
For Instant Pot cooking - Only use frozen chicken and dry, uncooked rice. This recipe will not work in the Instant Pot if you substitute with thawed chicken or minute rice.
Did you know that you can cook bacon in your Instant Pot? Set your Instant Pot to sauté and place your bacon in a single layer. Fry on one side for 3-5 minutes. Flip your bacon and fry 3-5 more minutes, or until fully cooked and the edges have begun to curl. Transfer your bacon to a plate lined with paper towels to drain the excess grease. Once your bacon is cool enough to handle, chop into small pieces.