Chicken & Broccoli Bake

• This is a twist on a traditional chicken bake, it uses up cooked ingredients.
• It is a lovely & super healthy midweek dinner option.

Prep Time: 5 minutes Cook Time: 40 minutes

Serves: 4

Nutritional Information:

• Carbohydrates: 42.6g
• Protein: 49.1g
• Fat: 24g
• Fibre: 5.4g
• Calories: 545

Ingredients:

• 360ml Greek yoghurt
• 2 tsp gram or plain flour
• 1 tsp curry powder
• 1 tsp Dijon mustard
• Juice of ½ lemon
• 90g quinoa, cooked and cooled
• 4 skinless chicken breast fillets, cooked, cooled and shredded
• 300g broccoli, cooked and cooled
• Salt
• 100g Parmesan, grated
• 70g pine nuts
• Sweet Potato Mash to serve (optional)

Method:

1. Preheat the oven to 160°C/325°F/gas 3.
2. Mix the Greek yoghurt, gram flour, curry powder, mustard and lemon juice in a small bowl and set aside.
3. Spread the cooked quinoa in an even layer in the base of an ovenproof dish. Mix the chicken, broccoli and a pinch of salt in a medium bowl, and arrange this mixture in another layer on top of the quinoa.
4. Pour the Greek yoghurt mixture into the dish, spreading it into an even layer, and sprinkle the Parmesan and pine nuts over.
5. Bake for about 40 minutes.
6. Divide the bake between warmed serving bowls and serve with Sweet Potato Mash.

INDULGENT VERSION: For a more indulgent version of this recipe: Swap the yogurt for Cream; remove the flour; replace the quinoa with cooked pasta and remove the pine nuts.