Chicken with Broccoli and Bechamel Sauce

Ingredients

• Chicken Breast200 g
• Broccoli2 cup (180 g)
• Butter2/3 tablespoon (20 g)
• Flour2 teaspoon (5 g)
• Milk1/3 cup (79 ml)
• Evaporated Whole Milk1.5 tablespoon (23 ml)
• Parmesan Cheese2 tablespoon (10 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat until boiling.

2. 2

   Step 2

   Once boiling, add broccoli and boil for 3 minutes. Stop cooking with cold water, drain and set aside.

3. 3

   Step 3

   Place a pot filled with water over high heat until boiling.

4. 4

   Step 4

   Once boiling, add broccoli and boil for 3 minutes. Stop cooking with cold water, drain and set aside.

5. 5

   Step 5

   Mix the butter and flour in a pot over medium-low heat.

6. 6

   Step 6

   Next, add the milk gradually and mix with a whisk constantly until thickened.

7. 7

   Step 7

   Add the evaporated whole milk and season with salt and pepper. Add half of the Parmesan cheese and mix.

8. 8

   Step 8

   Place the chicken in the center of a baking pan and add the broccoli on the side.

9. 9

   Step 9

   Pour the sauce and sprinkle the remaining Parmesan cheese over the chicken.

10. 10

    Step 10

    Bake in the oven at 356 °F (180 °C) for 10 minutes until golden brown.

11. 11

    Step 11

    Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Broccoli and Bechamel Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.