Broccoli Chicken Bake
Yield: 5 meal prep servings
Ingredients:
For the broccoli chicken bake:
3 cups shredded cooked chicken
4 cups steamed microwavable broccoli, chopped a bit smaller if needed
1 cup low-fat cottage cheese (blended)
3/4 cup non-fat Greek yogurt
2 tbsp whipped cream cheese
1/4 to 1/3 cup chicken broth added slowly! (use your judgement)
2 cloves garlic, minced or 1 tsp garlic paste
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup reduced-fat shredded cheddar or mozzarella
4 slices turkey bacon or reduced-fat bacon, cooked and crumbled
2.5 cups cooked jasmine rice
Instructions:
Cook the rice
Prepare jasmine rice according to package directions. Once cooked, fluff and set aside.Prep the creamy mixture
In a blender or food processor, blend:cottage cheese
Greek yogurt
whipped cream cheese
chicken broth
garlic
salt
pepper
garlic powder
onion powder
Blend until mostly smooth and creamy. (i also have made this without blending and its fine too! just a lot more mixing)
Mix the bake
Preheat oven to 375°F.
In a large bowl, combine:shredded chicken
steamed broccoli
blended sauce
Stir until everything is well coated. If it seems too thick, add another small splash of chicken broth.
Assemble
Spread mixture into a greased 9x13 baking dish.
Top with:shredded reduced-fat cheese
crumbled turkey bacon or reduced-fat bacon
Bake
Bake uncovered for 20–25 minutes, until hot and bubbly.
Broil for 1–2 minutes at the end if you want the cheese a little more golden.Meal prep
Divide into 5 containers with:about 1 cup broccoli chicken bake
about 1/2 cup cooked jasmine rice
Quick Notes:
Add a little extra chicken broth before baking if you want it creamier and more scoopable after reheating.
You could also mix a little ranch seasoning into the sauce for a broccoli cheddar ranch vibe.
This should keep well in the fridge for about 4 days.
Rough macros per serving:
Depending on exact brands, each serving should be around:
~410 calories
~44g protein
~30g carbs
~11g fat
