Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 1 pound boneless chicken (diced)
  • salt + pepper (to taste)
  • 2 in large broccoli heads (florets removed, stems spiralized noodles)
  • 2 cloves garlic (minced or grated)
  • 1/2 cup diced white onion
  • 1/2 cup low-sodium chicken broth
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded havarti cheese

Instruction

  • Preheat the oven to 400 degrees F.
  • Place an oven safe 12-inch skillet over medium heat and add 1 tablespoon olive oil. When the oil is hot, add the chicken and season with salt + pepper. Cook for 3-5 minutes, stirring once or twice until the chicken is browned and cooked through. Remove the chicken + any juice from the skillet and add to a plate.
  • Bring a pot of salted water to a boil. Add the broccoli florets and the broccoli noodles, cook until the florets are tender, about 2-3 minutes. Drain.
  • Using the same skillet from the chicken, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil is hot, add the garlic and onion, cook for 5-8 minutes or until the onion is very soft. Whisk in the chicken broth and stir until the mixture thickens, about 2 minutes. Add the thyme, parsley and onion powder. Stir the cooked chicken and the broccoli florets + noodles into the mix and toss to combine. Remove from the heat and sprinkle the cheese overtop.
  • Cover with foil and bake for 25 minutes or until the cheese is melted and bubbling. Remove the foil and broil until the cheese is lightly brown, about 1-2 minutes. Serve!