Chicken Bake
🧀 Ingredients :2 medium broccoli crowns, cut into large florets
One small onion ( or 3 scallions)
Spinach: 5 oz, 140 g
A light drizzle of olive oil
Boneless skinless chicken thighs: 1.75 lbs, 800 g
Salt, paprika, garlic powder and onion powder: 1 tsp of EACH one
Olive oil: 1 tbsp
Bake mixture:
3 eggs
Milk : 2/3 cup, 155 ml
Cottage cheese: 1 cup, 210 g
Olive oil: 3 tbsp
Panko breadcrumbs or almond flour: 1/2 cup, 55 g
Salt : a little less than a teaspoon
Onion powder and garlic powder: 1 tsp of EACH one
Paprika: 3/4 tsp
Chopped dill : 3 tbsp
Grated parmesan: 1/2 cup
Feta : 5 oz, 140 g
Mozzarella: 1 cup, 110 g
👩🍳 Instructions:
0:00 Cut the broccoli into large florets. Add them to a pot of boiling water and bring back to a boil. Cook for 2 minutes or until fork tender at the stem. Drain and set aside.
1:06 Lightly drizzle olive oil in a large skillet over medium heat. Sauté your diced onions until golden, and if you’re using scallions, just sauté them for one minute. Then add in the spinach and sauté until just wilted. Transfer to a paper towel lined plate and gently squeeze out the liquids. Set aside.
2:15 Pat the chicken dry with paper towels and add the seasonings, and then toss to coat evenly. Heat olive oil in the same pan over medium high heat and add the chicken in a single layer. Cook for 4-5 minutes per side, then transfer to a plate.
3:05 In a large bowl crack the eggs, add milk, olive oil, cottage cheese, Parmesan, feta, breadcrumbs ( or almond flour), dill, spinach mixture and seasonings, give it a good mix and set it aside.
5:47 In a 9 by 13 inch casserole dish, add in the broccoli first, next, layer the chicken evenly, then, spoon the bake mixture evenly over the top, finely top everything with grated mozzarella.
6:53 Bake in a preheated oven at 375°F/ 190°C for 35 to 40 minutes. Broil for 1-2 minutes or until the top is golden to your liking.
7:29 Garnish with chopped fresh dill or scallions, and enjoy every bite! 👌🏻😊
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