Chicken, Broccoli, and Tomato Bake

Ingredients

• Main Proteins & Veggies:

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

  • 4 cups broccoli florets

  • 1 cup cherry tomatoes or plum tomatoes, halved

• Seasoning for Chicken:

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon olive oil (for cooking)

• Cheese Sauce:

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1.5 cups milk (dairy or plant-based)

  • 2 cups shredded cheese (a mix of cheddar, mozzarella, or gouda works great for melting)

  • 1/2 teaspoon onion powder

  • Salt and pepper to taste

Instructions

1. Preheat and Prep:

   • Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

2. Cook the Chicken:

   • Season the bite-sized chicken pieces with garlic powder, smoked paprika, salt, and pepper.

   • Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5–6 minutes until browned and mostly cooked through. Remove and set aside.

3. Blanch the Broccoli:

   • Briefly steam or blanch the broccoli florets in boiling water for 2–3 minutes until bright green and slightly tender, then drain well.

4. Make the Cheese Sauce:

   • In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.

   • Gradually pour in the milk while whisking constantly to prevent lumps. Simmer for 3–4 minutes until the mixture thickens.

   • Stir in the shredded cheese, onion powder, salt, and pepper until completely melted and smooth.

5. Combine and Bake:

   • In your prepared baking dish, combine the cooked chicken, blanched broccoli, and halved tomatoes.

   • Pour the warm cheese sauce evenly over everything, tossing gently to coat.

6. Bake:

   • Bake uncovered for 15 to 20 minutes, or until the top is bubbly, lightly golden, and heated through. Serve warm!