RECIPES CHICKEN AND BROCCOLI RECIPES

Steps:

• Grease a 9x13 casserole dish with healthy fat of choice and set aside.
• In a small saucepan, add a steamer basket, broccoli and enough water to steam the broccoli {usually about 1/2 cup to 1 cup water depending on the size of your pan}. Cover with a lid, bring water to a boil and steam the broccoli for 2-3 minutes. Remove from heat and carefully remove the steamer basket with broccoli. Set aside.
• While the broccoli is steaming, add healthy fat of choice to a saucepan and turn the stovetop to medium-high heat. Add the onion, garlic and carrots, stirring occasionally for about 5-7 minutes. Remove from heat.
• In a large mixing bowl, add cooked chicken, steamed broccoli, onion-carrot mixture, yogurt, sour cream, 1 1/2 cups shredded cheese, onion flakes, dill, sea salt, thyme, garlic powder, lemon juice, lemon zest, and optional cooked rice. Stir until fully combined and evenly distributed. Pour mixture into greased casserole dish. Sprinkle remaining 1/2 cup shredded cheese over the top of the casserole. Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown. Let sit for 5 minutes before serving.

Steps:

• 1. Fill a large pan with water, add a tiny pinch of salt and bring to the boil over a high heat.
  2. Meanwhile, on a chopping board, cut the florets from the broccoli, then cut or break them into bite-sized pieces.
  3. Trim and cut the stalk in half, then finely slice it.
  4. Once boiling, use a slotted spoon to carefully lower the broccoli into the water.
  5. Cook for 3 to 4 minutes, or until tender – you should be able to poke the tip of a knife easily into the florets.
  6. Drain over the sink into a colander, then leave to steam dry for a minute.
  7. Tip back into the pan, then sprinkle with a tiny pinch of salt and pepper.
  8. Add the butter and toss to coat, then tip into a serving bowl and serve.