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1 3/4 cups low sodium chicken broth
2 cups instant brown rice
1 pound broccoli florets, chopped into bite-sized pieces
1 teaspoon extra virgin olive oil
1 pound boneless, skinless chicken breasts, chopped into bite-sized pieces
3/4 teaspoon kosher salt, divided
3/4 teaspoon garlic powder, divided
1/2 teaspoon black pepper, divided
2 tablespoons flour
2 cups milk, divided (I used skim)
3 tablespoons Dijon mustard
1/3 cup non-fat plain Greek yogurt
1 1/2 cups reduced-fat shredded cheddar cheese, divided (about 6 ounces)
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