Chicken and Broccoli Bake
A simple bake with breadcrumb topping using left over chicken, broccoli and leeks in a cauliflower cream
Servings: 4
Calories: 273kcal
Ingredients
For the Cauliflower Cream
- 1 head Cauliflower broken into florets
- salt to taste
For the Breadcrumb topping
- 1 small Ciabbata or artisan loaf cut into slices
- 1 tablespoon Olive oil
- 50 grams Grana Padano or similar hard cheese finely grated
For the Bake
- 60 ml Cauliflower Cream
- 150 grams Breadcrumb topping
- 200 grams Cooked chicken breast
- 1 small Leek cleaned and sliced - about 70 grams in weight
- 100 grams Broccoli florets
- 10 grams Fresh or freeze-dried parsley
- Salt and Pepper to tast
Instructions
Cauliflower Cream
- Steam the cauliflower with a little water until it is soft (about 10 minutes)
- Allow to cool for 5 minutes
- Blitz with an immersion blender
- Season with salt to taste
Breadcrumb topping
- Slice the bread into 1cm thick pieces
- Brush on both sides with olive oil
- Airfry or bake in the oven at 190C until golden
- Allow to cool
- Blitz in a food processor
- Mix through the finely grated cheese
Chicken and Broccoli Bake
- Slice the leek into 1cm squares and discard any tough parts
- Blanch the leek in boiling water or zap in the microwave for 30 seconds
- Mix together the chicken, leek, broccoli, chopped parsley and 4 tablespoons or so of cauliflower cream
- Season with salt and pepper
- Fill your pie dishes with the chicken mixture
- Top with a thick layer of breadcrumbs
- Bake in an airfryer or oven for 25 minutes at 190c
Nutrition
Calories: 273kcal | Carbohydrates: 23g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 437mg | Potassium: 291mg | Fiber: 2g | Sugar: 2g | Vitamin A: 845IU | Vitamin C: 31mg | Calcium: 185mg | Iron: 1mg