Creamy Chicken Broccoli Bake

I love chicken and broccoli bakes except its usually packed full of dairy & gluten. One of the first things i was ever thought to make was a roux/white sauce and I have always wanted to try make an alternative. Its a great accompaniment for plain meats especially ham or chicken! I simple changed around some of the ingredients for healthier non dairy/gluten free options and I have to say it worked pretty well! Making a roux sauce can be a little difficult but just have patience, whisk a lot and don’t just pour all the milk in at once!


Cooks in Minutes


  • 4 organic chicken fillets- cut into pieces
  • 1 head of broccoli- cut into 1 inch pieces


  • 1 heaped tablespoon coconut butter
  • 3 tbsp buckwheat flolur
  • roughly 500ml almond milk
  • salt & pepper to season
  • **optional nutritional yeast- for cheesy flavour


    • 1 cup gluten free oats
    • 2 tbsp melted coconut oil
    • 2 tbsp milled flaxseed


  1. Preheat oven 190ºC
  2. Bake/steam/fry the chicken and likewise the broccoli (I baked the chicken and steamed the broccoli)
  3. Now to make the creamy white sauce, its just like making a roux sauce. Melt the coconut butter over low heat , spoon in the buckwheat flour and stir until a dry paste is formed.Cook for 1 minute
  4. Slowly add in the almond milk 1/2 a cup at a time and using a whisk continually beat so no lumps form.This does take patience.Your finally result should be a creamy sauce, that should easily pour but not be too runny. Season very well and add nutritional yeast if using
  5. Mix the chicken broccoli and sauce in a glass baking dish
  6. Finish off with your oat topping and place in over for 10-15 minutes