Ingredients:

  • 1 1/2 cups (300g) long-grain white rice
  • 3 cups (710ml) low-sodium chicken broth
  • 1/2 tsp (3g) salt
  • 12 oz (340g) chicken apple sausage, sliced into rounds
  • 1 tbsp (15ml) olive oil
  • 2 cups (300g) broccoli florets, bite-sized
  • 1 medium (150g) red bell pepper, diced
  • 1/2 cup (75g) diced carrots
  • 1/4 cup (60ml) plain Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1 tbsp (15ml) water

Instructions:

  1. Rinse the rice under cold water until the water runs clear. Combine rice, chicken broth, and salt in a medium pot.
  2. Bring the rice mixture to a boil, then cover and reduce heat to low. Simmer for 15–18 minutes until the liquid is fully absorbed.
  3. Remove the pot from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  4. Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage in a single layer and cook without stirring for 3–4 minutes until browned. Flip and brown the other side for another 3 minutes, then remove sausage from the pan and set aside.
  5. In the same skillet, sauté the carrots and broccoli for 5–7 minutes until the broccoli is bright green and tender-crisp.
  6. Stir in the diced red bell pepper and cook for the final 2 minutes.
  7. Return the browned sausage to the pan. Whisk together Greek yogurt, lemon juice, garlic powder, smoked paprika, and water, then pour over the mixture and stir for 30 seconds until coated and velvety.