Chicken, Broccoli & Rice Bake with Skyr

📝 Ingredients

• 220 g long-grain rice
• 1 chicken stock cube + 1.5 l water (for cooking the rice)
• 1 broccoli (about 500 g, i.e. 350 g florets and peeled stalk)
• 550 g chicken breast
• 1 brown onion (about 100 g) + 2 garlic cloves
• 1 tbsp olive oil
• 300 g plain 0 % skyr
• 2 eggs
• 1 tbsp Dijon mustard
• 80 g grated Emmental (40 g in the sauce, 40 g on top)
• Salt, black pepper, 1 pinch of nutmeg

🍴 Utensils

• Large saucepan
• Colander
• Large frying pan
• Mixing bowl
• Whisk
• Baking dish, about 20 × 30 cm

📖 Steps

1. Preheat the oven to 200 °C. Bring 1.5 l water to the boil with the crumbled stock cube in a large saucepan. Cook the rice in it for 10 minutes: it should still be slightly firm, as it will finish cooking in the sauce in the oven.
2. Meanwhile, cut the broccoli into small florets, peel the stalk with a knife and dice it. Add them to the rice pan 3 minutes before the end of cooking, then drain everything together in a colander.
3. Cut the chicken into 2 cm dice, slice the onion and chop the garlic. Heat the oil in a large frying pan over a high heat and sear the chicken with the onion for 4 to 5 minutes, until golden on the outside: it will finish cooking in the oven. Add the garlic for the last minute and season with salt and pepper.
4. In a mixing bowl, whisk the skyr, eggs, mustard, 40 g Emmental, nutmeg, salt and pepper until smooth. Don't heat the skyr in the pan: it's baking in the oven, bound by the eggs, that makes it creamy without splitting.
5. Add the rice, broccoli and chicken with its cooking juices to the bowl, then fold gently with a spoon so everything is well coated in sauce, without crushing the broccoli florets.
6. Pour the mixture into the baking dish and press it down lightly with the back of a spoon so it holds together when cut. Sprinkle the remaining 40 g Emmental in an even layer over the whole surface.
7. Bake for 20 minutes, until the top is golden and the sauce has set in the centre: a knife blade should come out with no liquid. Leave to rest for 5 minutes before cutting into 4 portions.
8. For meal prep, leave to cool completely, then divide the portions between airtight containers. They keep for 4 days in the fridge; reheat for 2 minutes in the microwave with the lid ajar.