When I got in the door from work last night, I was cold, wet and miserable. All I wanted to do was to curl up in bed and sleep until summer. Chicken and Broccoli Bake is my definition of comfort food and it was exactly what I needed last night. Unfortunately, the traditional C&B bake is high in fat and calories. Instead I have lowered the calories and fat but kept the flavour! This is a great dish if you’re trying to watch your calorie intake but still want to feel satisfied.
This dish serves 4
400g chicken breast/ 3-4 chicken breasts (remove all visible fat)
100ml reduced fat milk (I used Avonmore Slimline Milk)
150ml reduced sodium chicken broth
3 Tbsp wholemeal flour/ ~45g (you can use plain flour if it’s all you have)
One head of broccoli (~250g)
3 Tbsp Light mayonnaise (I used Tesco healthy living)
1 small onion
100g feta cheese
1 tsp (5ml) olive oil
- It’s easier to have all of your ingredients ready – chop your onions and mushrooms, dice your chicken breasts, measure out your feta and milk and break off the broccoli florets from the stalk.
- Once everything is ready to go, heat a teaspoon of olive oil in a pan over a medium heat and add your chopped onions once you can feel the heat, until they become translucent.
- Mix in your mushrooms to the onions and cook for 1 or 2 minutes, then add your diced chicken and cook until the chicken is visibly white.
- Measure out 150mls of boiling water into a heat-safe jug and add your reduced sodium stock cube, stirring until all lumps disappear. Then slowly pour this into your pan with the mushrooms, onions and chicken. Turn up the heat high and wait for the liquid to reduce. You can stir once or twice but not too often as it will take longer for the liquid to reduce.
- While you’re waiting, steam your broccoli until bright green and then run under cold water and drain (you can boil for about 1 minute however steaming is better to reduce vitamin losses).
- When your chicken mixture has reduced, add 3 tbsp of light mayo to your pan and stir until creamy
- Slowly add your 100ml of reduced fat milk and stir, cooking on a high heat for about 3 minutes
- Once the milk has reduced a little, add 3 tbsp of wholemeal flour and stir until creamy. You are looking for a yoghurt consistency – not too thick and not too runny. You can control this by adding more milk to thin or more flour to thicken.
- Once you have your mixture, add in broccoli and combine.
- Grease a Pyrex/oven-safe dish and pour your mixture into the dish.
- Crumble the feta evenly over the top and bake at 180°C for 10-15 minutes.
This dish is high in protein and is a good source of iron
273kcal; 15g carbohydrates; 8g fat; 29g protein; 11mg iron