Nutrition (per serve):
565 calories, 60g protein, 28g carbs, 21g fat
Ingredients (serves 4):
500g potatoes
300g broccoli (florets from 1 head)
500g chicken breast
1 large onion
1 clove of garlic
2 tsp paprika
1 tsp thyme
1 tbsp olive oil
1 tbsp butter
2 tbsp flour
400ml milk
100g cheese (your choice)
1. Preheat oven to 180 degrees celsius (fan bake).
2. Peel potatoes and cut into 2cm cubes. Boil until soft.
3. Separate broccoli florets and boil/blanche quickly - until they go light green.
4. Dice an onion and finely chop your garlic. Sauté in a pan on low heat and chop up your chicken into 2-3cm chunks.
5. In a bowl add oil, paprika, thyme, chicken and season to taste. Mix, and once onion has softened, add chicken to pan. Cook through (approx. 10 min).
6. Remove contents from pan, add butter and flour to start your béchamel.
7. Slowly pour in milk while stirring. Season béchamel to taste.
8. Combine drained broccoli and potatoes in dish, add half the béchamel and stir.
9. Add the chicken over the top, pour the remaining béchamel over, then sprinkle grated cheese.
10. Bake for 20 minutes.
11. Garnish with parsley (optional).
