This small chicken and broccoli bake combines cooked chicken, crisp-tender broccoli, Greek yogurt or low-fat cream, garlic, and a light cheese topping. Optional tomato adds color without changing the basic method.
Ingredients
- 1 cup cooked chicken breast, cubed
- 1 1/2 cups broccoli florets
- 1 small tomato, sliced, optional
- 1/4 cup shredded non-fat mozzarella or cheddar
- 2 tablespoons Greek yogurt or low-fat cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
Steam and Bake
- Preheat the oven to 375°F (190°C).
- Lightly steam the broccoli for 3–4 minutes, until crisp-tender.
- Mix the cooked chicken, broccoli, optional tomato, Greek yogurt or cream, garlic powder, salt, and pepper.
- Transfer to a small baking dish and sprinkle the shredded cheese over the top.
- Bake for 12–15 minutes, until the cheese is melted, golden, and bubbling and the cooked chicken reaches 165°F (74°C).
Keep the Broccoli Crisp-Tender
The broccoli cooks twice, so stop steaming after the stated 3–4 minutes. Drain away surface moisture before mixing so the yogurt or cream stays cohesive.
Use cooked chicken as listed; the oven step reheats the filling rather than cooking raw poultry. Let the bubbling bake stand briefly before serving.
