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Creamy Chicken and Broccoli Bake

A high-protein, low-carb 30-minute Mediterranean casserole featuring tender sautéed chicken breast and fresh broccoli coated in a garlic-herb Greek yogurt cream sauce, topped with tomato wedges and bubbly melted cheese. No canned soup or heavy cream!
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 3
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Main Dish:
  • - 1 lb Boneless skinless chicken breast (cut into small, bite-sized cubes)
  • - 2 cups Fresh broccoli florets cut into small pieces
  • - 1 tbsp Extra virgin olive oil for skillet cooking
  • - 1 small Fresh tomato cut into thin wedges or slices
  • - 1/2 cup Shredded mozzarella cheese or a mixture of mozzarella and feta
For the Garlic-Herb Cream Base:
  • - 1/4 cup Plain Greek yogurt room temperature
  • - 1 tsp Garlic powder
  • - 1/2 tsp Dried Italian seasoning oregano, basil, thyme blend
  • - 1 tbsp Fresh lemon juice
  • - 1/2 tsp Salt or to taste
  • - 1/4 tsp Freshly cracked black pepper

Method
 

Preheat Oven:
  1. Preheat your oven to 375°F (190°C). Lightly grease an oval or medium baking dish with a dab of extra virgin olive oil or non-stick spray.
Blanch & Dry Broccoli:
  1. Bring a saucepan of water to a boil. Add the 2 cups of broccoli florets and cook for 2 to 3 minutes until bright green and tender-crisp. Drain completely in a colander and pat thoroughly dry with paper towels to eliminate excess water.
Cook Chicken Breast:
  1. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the cubed chicken breast and sauté for 5 to 7 minutes until golden-brown and cooked through. Season with salt, pepper, 1/2 tsp garlic powder, and 1/2 tsp Italian seasoning while cooking. Remove from heat.
Mix Cream Base:
  1. In a mixing bowl, combine 1/4 cup room-temperature plain Greek yogurt, remaining garlic powder, Italian seasoning, fresh lemon juice, salt, and pepper. Stir in the warm cooked chicken and blanched broccoli florets until coated evenly.
Assemble Dish:
  1. Transfer the creamy chicken and broccoli mix into the prepared baking dish. Nestle the sliced tomato wedges evenly across the top.
Top & Bake:
  1. Sprinkle the 1/2 cup of shredded cheese evenly over the top. Bake at 375°F (190°C) for 12 to 15 minutes until bubbly. Optional: Switch oven to broil for the final 2 minutes to brown the cheese crust.
Rest & Serve:
  1. Rest for 5 minutes to set the sauce, then serve warm!

Notes

- Store leftovers in an airtight glass container in the refrigerator for up to 4 days.
- Reheat in a 350°F oven for 12 minutes or microwave gently at 70% power.