4 servings; 10 min preparation; 40 min cooking time.
I was planning to make a chicken and vegetables stir-fry, but I really didn’t like the idea of using so much oil to prepare a dish. So I used the ingredients in different very easy way.
This chicken and broccoli bake does not require any oil at all. It’s healthy and shows the natural flavor of every vegetable. Of course you can use any vegetable you have left in the fridge.
If you prefer to make the dish vegetarian, it is possible too. Just leave the chicken out.
- 5 eggs
- 250 g chicken breast, chopped
- 200 g broccoli, roses
- 100 g carrots, sliced
- 1 yellow bell pepper, chopped
- 50 g vegan or heavy cream
- 1/2 tsp paprika powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp Parmesan cheese
- 1 bouillon cube or 1/2 l vegetable stock
Bring 1/2 l water to the boil and add the bouillon cube. If you are using stock, heat it in a pan over medium heat. Add the chicken pieces. Boil for 2 to 3 min. Drain the chicken and set aside.
Preheat the oven to 180 degrees C/360 degrees F.
Cut the broccoli in small roses. Cut the carrot in rings or small cubes. Cut the bell pepper in medium size pieces. Mix the vegetables together.
Beat the eggs and the cream in a bowl. Add the seasonings. Add the chicken pieces and the vegetables. Mix well. Transfer to a baking dish, covered with parchment paper. Sprinkle the Parmesan cheese on top.
Bake in the preheated oven for 30 to 40 min. Remove from the oven and cut it into squares. Enjoy!