Baked Chicken, Tomato and Yoghurt Casserole with Broccoli Rice


Baked Chicken, Tomato and Yoghurt Casserole with Broccoli Rice

  • Servings: 1
  • Difficulty: Easy
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Baked chicken, tomato and yoghurt casserole with broccoli rice


  • 1 chicken breast, deboned and skinless
  • 1 celery stick, sliced (optional)
  • ½ small onion, peeled and sliced
  • ±100g baby tomatoes, halved, or ½ big tomato, chopped
  • 1 small rosemary or thyme stalk
  • 2T Greek yoghurt
  • Salt and pepper
  • 2t butter or olive oil
  • ½c broccoli, washed
  • Squeeze lemon juice (optional)


Preheat the oven to 180°C, and use some of the butter or olive oil to grease an oven-proof dish.

Place the onions and celery in the bottom of the dish and arrange the rosemary/thyme stalk on top. On top of the herbs, place a chicken breast. Spoon the yoghurt over, then spread it out to cover the chicken (it helps to keep the chicken moist). Season with salt and pepper (and za’atar, if you’re using it), and cover it all with the tomatoes.

Bake for about 45 minutes until the chicken is cooked through and the tomatoes are soft and perhaps even slightly charred on the edges.

In the meantime, prepare the broccoli rice (or cauliflower rice, ordinary white rice or mashed potato, if you prefer). If you are doing broccoli or cauliflower rice, place the veg into a grinder and whizz for literally about 10 seconds to create rice-sized pieces.

About 5 minutes before the chicken looks like it should be ready, place the remaining butter or olive oil in a frying pan. When it’s heated up, add your broccoli or cauliflower rice and sauté for about 5 minutes until it’s just starting to brown. I like to squeeze some lemon juice over too, once it’s cooked for a few minutes.

When it’s all ready, remove the chicken and rosemary from the oven-proof dish and stir everything else well together.

To serve, either replace the chicken in the sauce to serve from the table, or arrange the broccoli rice and chicken on a plate, then pour the sauce over.


© Alexandra Lawrence and Inspired Nourishment, 2015