Creamy Chicken and Broccoli Bake

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 55 minutes

材料

1½ lbs broccoli florets (4 small crowns)

2 tbs olive oil

24 oz baby bella mushrooms

1 ¾ lbs boneless skinless chicken thighs

salt, garlic powder + onion powder (to taste)

1 cup cottage cheese

3 eggs

3 tbs olive oil

5 oz Boursin Cheese (or cream cheese)

salt + pepper, (to taste)

1½ cups mozzarella

手順

Preheat oven to 375℉. In a large pot, par boil your broccoli florets for 2 minutes, drain and set aside. In a large skillet over medium high heat, add in the oil and sauté the mushrooms for 4-5 minutes and set aside.

Rinse and pat dry the chicken thighs and cut into bite sized pieces; season with salt, garlic powder and onion powder and mix together. Cook the chicken for 8 minutes or until golden brown on both sides.

Sauce:

In a mini food processor pulse together cottage cheese, eggs, 3 tbs olive oil, Boursin cheese, salt and pepper and blend until smooth.

Assembly:

In a 9x13 inch baking dish first add in the broccoli, then the mushrooms and chicken and spread out evenly. Next EVENLY pour the sauce on top of the chicken and then sprinkle the mozzarella cheese on top. Bake for 30 minutes or until golden brown on top.

栄養

• カロリー: 530 kcal
• 脂肪総量: 33 g
• 飽和脂肪: 14 g
• 不飽和脂肪: 13 g
• トランス脂肪: 0.03 g
• コレステロール: 260 mg
• ナトリウム: 626 mg
• 炭水化物総量: 15 g
• 食物繊維: 4 g
• 糖質総量: 6 g
• タンパク質: 46 g