Chicken and Broccoli Bake

Chicken and Broccoli Bake

This recipe I’ve featured in a few past Challenges as well as my Yummy! recipe book for Cycle 1 of the 17 Day Diet. This version is from my book (the Challenge version is slightly different, but I like this one better, plus it’s easier to make).

The photo above is courtesy of Diane Perrier, a member of my 17DD Blog Facebook Community!

Chicken and Broccoli Bake

Ingredients

3 Tablespoons olive oil

1 pound boneless chicken breasts, diced

salt and pepper, to taste

2 large broccoli heads, florets removed

2 garlic cloves, minced or grated

1/2 cup diced white onion

1/2 cup low-sodium vegetable or chicken broth

1/4 tsp dried thyme

1/4 tsp dried parsley

1/4 tsp onion powder

1 cup shredded parmesan cheese

1/2 cup shredded low-fat mozzarella cheese

Directions

Preheat the oven to 400 degrees F.

Heat an oven-safe skillet over medium heat and add 1 tbsp olive oil. Season the chicken with salt and pepper and cook until slightly browned and cooked through. Remove the chicken and any juice from the skillet and add to a bowl.

Bring a pot of salted water to a boil. Add the broccoli florets and cook until tender, about 2-3 minutes. Drain.

Using the same skillet from the chicken, heat the remaining 2 tbsp olive oil over medium-high heat. Add garlic and onion and cook for 5-8 minutes or until the onion is very soft and translucent.

Whisk in the broth to the onion mixture and stir until it thickens, about 2 minutes. Add the thyme, parsley and onion powder.

Stir the cooked chicken, the broccoli florets into the mix and toss to combine.

Remove from the heat and sprinkle the cheese over the top. Cover with foil and bake for 25 minutes or until the cheese is melted. Remove the foil and broil until the cheese is lightly brown, about 1-2 minutes.

Yields 4 Servings

Approved all cycles

Photos Courtesy of Cari G. Follow Cari on Instagram.

Original article and pictures take 17ddblog.com site