Recipe: Chicken and Broccoli

Ingredients

1 lb broccoli
2 lb chicken breast
olive oil

For the sauce:
1 c cream
1/2 cup shredded cheddar cheese
1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
1 tbsp chives

Directions

1. Preheat oven to 400 degrees.
2. Slather the chicken with olive oil before placing it on the baking sheet or casserole dish.
3. Bake for 20 minutes, flipping it over halfway through, or until the chicken reaches the all-important 165 degree internal temperature.
4. Cook the broccoli and cut it up into manageable pieces.
5. Add all the sauce ingredients into a small stovetop pan and bring it to a gentle boil, stirring it occasionally.
6. When the chicken is done, cut that up and add it to the broccoli along with the sauce.

Useless Information and Photo

This is simpler than the other chicken and broccoli recipe I posted a few years ago, but still just as good to me. I’ve been making it for my lunches and some dinners for the last few weeks, usually doubling the measurements here. For me, it will last almost the entire week.

If you have to, cut the chicken breasts horizontally so they are all the same thickness. You could cut it all up different ways, but I like to shred or slice the chicken after cooking.

You could put the seasoning on the chicken before the oven, or even on the broccoli for that matter, but I found it’s just better to put all of that into the cream sauce.

I buy frozen broccoli and microwave it or just let it defrost. Baking raw broccoli probably makes it taste better but it doesn’t matter that much to me.

Here’s an uninspired photo: