Chicken and Broccoli Skillet Bake.

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

3 tablespoons olive oil

1 pound boneless chicken (diced)

salt + pepper (to taste)

2 in large broccoli heads (florets removed, stems spiralized noodles)

2 cloves garlic (minced or grated)

1/2 cup diced white onion

1/2 cup low-sodium chicken broth

1/4 teaspoon dried thyme

1/4 teaspoon dried parsley

1/4 teaspoon onion powder

1 cup shredded sharp cheddar cheese

1/2 cup shredded havarti cheese

Directions

Preheat the oven to 400 degrees F.

Place an oven safe 12-inch skillet over medium heat and add 1 tablespoon olive oil. When the oil is hot, add the chicken and season with salt + pepper. Cook for 3-5 minutes, stirring once or twice until the chicken is browned and cooked through. Remove the chicken + any juice from the skillet and add to a plate.

Bring a pot of salted water to a boil. Add the broccoli florets and the broccoli noodles, cook until the florets are tender, about 2-3 minutes. Drain.

Using the same skillet from the chicken, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil is hot, add the garlic and onion, cook for 5-8 minutes or until the onion is very soft. Whisk in the chicken broth and stir until the mixture thickens, about 2 minutes. Add the thyme, parsley and onion powder. Stir the cooked chicken and the broccoli florets + noodles into the mix and toss to combine. Remove from the heat and sprinkle the cheese overtop.

Cover with foil and bake for 25 minutes or until the cheese is melted and bubbling. Remove the foil and broil until the cheese is lightly brown, about 1-2 minutes. Serve!

Nutrition

• Calories: 474 kcal
• Total Fat: 25 g
• Saturated Fat: 8 g
• Cholesterol: 105 mg
• Sodium: 516 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 8 g
• Total Sugars: 6 g
• Protein: 41 g