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!
Serves
Cooks in Minutes
Ingredients
- 4 organic chicken fillets- cut into pieces
- 1 head of broccoli- cut into 1 inch pieces
CREAMY SAUCE
- 1 heaped tablespoon coconut butter
- 3 tbsp buckwheat flolur
- roughly 500ml almond milk
- salt & pepper to season
- **optional nutritional yeast- for cheesy flavour
TOPPING
- 1 cup gluten free oats
- 2 tbsp melted coconut oil
- 2 tbsp milled flaxseed
Method
- Preheat oven 190ºC
- Bake/steam/fry the chicken and likewise the broccoli (I baked the chicken and steamed the broccoli)
- 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
- 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
- Mix the chicken broccoli and sauce in a glass baking dish
- Finish off with your oat topping and place in over for 10-15 minutes