Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 1–2 (easily doubled)
Dietary Badges: High-Protein, Low-Carb, Gluten-Free
Ingredients
- 1 cup cooked chicken breast, cubed
- 1½ cups broccoli florets
- 1 small tomato, diced (optional, for a pop of color)
- ¼ cup shredded cheese (mozzarella or cheddar)
- 2 tbsp Greek yogurt or low-fat cream
- 1 tsp garlic powder
- Salt & pepper, to taste
Optional: Sprinkle with chili flakes or fresh herbs for extra flavor
Instructions
Step 1 – Prep the Broccoli
- Pre-steam the broccoli florets for 3–4 minutes until just tender but still bright green.
Tip: Don’t overcook; they will bake further in the oven.
Step 2 – Mix the Base
- In a bowl, combine cooked chicken, steamed broccoli, diced tomato, Greek yogurt (or cream), garlic powder, salt, and pepper. Mix until evenly coated.
Step 3 – Assemble the Bake
- Transfer the mixture to a small baking dish.
- Top evenly with shredded cheese.
Step 4 – Bake
- Bake in a preheated oven at 375°F (190°C) for 12–15 minutes, or until the cheese is golden and bubbling.
Tip: Broil for the last 1–2 minutes for a crispier cheese topping.
Step 5 – Serve
- Serve warm as a high-protein, low-carb meal. Perfect with a side salad or cauliflower rice.
Ingredient Notes & Substitutions
- Chicken Breast: You can use leftover rotisserie chicken or turkey for convenience.
- Broccoli: Other low-carb veggies like zucchini or cauliflower work well.
- Cheese: Swap for dairy-free cheese if following a vegan or lactose-free diet.
- Greek Yogurt: Low-fat cream or sour cream can be used, but yogurt keeps it lighter and adds protein.
- Tomato: Optional; adds color and a touch of sweetness but increases carbs slightly.
Equipment Alternative: No baking dish? Use an oven-safe skillet or cast-iron pan.
Recipe Variations & Serving Suggestions
- Extra Protein Boost: Add 1–2 tbsp of protein powder or finely chopped cooked bacon.
- Spice It Up: Mix in ½ tsp paprika, cumin, or chili powder.
- Serving Ideas: Pairs well with a fresh green salad, roasted asparagus, or a side of cauliflower mash.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze individual portions for up to 2 months; thaw overnight in the fridge before reheating.
- Reheating: Microwave in 1-minute intervals, or bake at 350°F (175°C) for 10 minutes until warmed through.
Nutrition Facts (Per Serving)
- Calories: 260 kcal
- Protein: 27 g
- Carbs: 6 g
- Fat: 14 g
Dietary Highlights: High-Protein, Low-Carb, Gluten-Free
FAQs
Q: Can I use raw chicken?
A: Yes, dice raw chicken and bake an extra 10–12 minutes until fully cooked.
Q: Can I make this vegetarian?
A: Substitute chicken with tofu or tempeh, or use roasted chickpeas (slightly higher carb).
Q: Can I add other vegetables?
A: Absolutely! Low-carb veggies like zucchini, cauliflower, or spinach work perfectly.
Q: Can I prep this ahead of time?
A: Mix ingredients in advance, store in the fridge, and bake when ready.
Story Behind the Recipe
I created this Creamy Chicken & Broccoli Bake on a busy weeknight when I needed something quick, protein-packed, and low-carb. The creamy yogurt and melted cheese make it indulgent, yet it’s still healthy enough to enjoy guilt-free. It’s become a go-to meal whenever I’m craving comfort food without the carbs.
Engagement & Tips
- Tried this recipe? Share your favorite veggie swaps in the comments!
- Love high-protein, low-carb meals? Pin this for your next meal prep inspiration.
- Fun tip: Sprinkle fresh parsley or chives on top for a pop of color and flavor.
