Jalapeño Popper Chicken & Broccoli Bake
Jalapeño Popper Chicken & Broccoli Bake
Ingredients
- 180 g frozen broccoli, defrosted and chopped
- 150 g chicken breast, raw weight, or 125g cooked rotisserie chicken, diced
- 50 g diced jalapeños, from a jar
- 125 g low fat cottage cheese
- 50 ml skim milk or water
- 1 teaspoon garlic, fresh or minced
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 30 g mozzarella
- 30 g diced short cut bacon
Instructions
- 1
Preheat your oven to 180°C / 360°F. If using raw chicken breast, cook it until thoroughly done, then dice. If using rotisserie chicken, dice it. Cook the diced short cut bacon until crispy. (For example, in an air fryer for approximately 10 minutes at 180°C / 355°F).
⏱️ 15 min•🌡️ 180
- 2
In a small blender, combine the 125g low fat cottage cheese, 50ml skim milk or water, 1 teaspoon garlic, salt, and pepper. Blend until the mixture is smooth and creamy.
⏱️ 5 min
- 3
In a 720ml / 24oz oven-safe bowl, add the chopped defrosted broccoli, the cooked and diced chicken, and 50g diced jalapeños. Pour the freshly blended creamy cottage cheese sauce over these ingredients.
⏱️ 5 min
- 4
Mix all the contents in the bowl thoroughly until well combined.
⏱️ 3 min
- 5
Top the mixture evenly with 30g mozzarella cheese and the 30g cooked diced short cut bacon. Add a few extra diced jalapeños on top for garnish and extra flavor, if desired.
⏱️ 2 min
- 6
Place the bowl in the preheated oven and bake for approximately 40 minutes at 180°C / 360°F, or until the top is golden and bubbly.
⏱️ 40 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Popper Chicken & Broccoli Bake
- 180 g frozen broccoli, defrosted and chopped
- 150 g chicken breast, raw weight, or 125g cooked rotisserie chicken, diced
- 50 g diced jalapeños, from a jar
- 125 g low fat cottage cheese
- 50 ml skim milk or water
- 1 teaspoon garlic, fresh or minced
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 30 g mozzarella
- 30 g diced short cut bacon
Instructions
- 1
Preheat your oven to 180°C / 360°F. If using raw chicken breast, cook it until thoroughly done, then dice. If using rotisserie chicken, dice it. Cook the diced short cut bacon until crispy. (For example, in an air fryer for approximately 10 minutes at 180°C / 355°F).
⏱️ 15 min•🌡️ 180 - 2
In a small blender, combine the 125g low fat cottage cheese, 50ml skim milk or water, 1 teaspoon garlic, salt, and pepper. Blend until the mixture is smooth and creamy.
⏱️ 5 min - 3
In a 720ml / 24oz oven-safe bowl, add the chopped defrosted broccoli, the cooked and diced chicken, and 50g diced jalapeños. Pour the freshly blended creamy cottage cheese sauce over these ingredients.
⏱️ 5 min - 4
Mix all the contents in the bowl thoroughly until well combined.
⏱️ 3 min - 5
Top the mixture evenly with 30g mozzarella cheese and the 30g cooked diced short cut bacon. Add a few extra diced jalapeños on top for garnish and extra flavor, if desired.
⏱️ 2 min - 6
Place the bowl in the preheated oven and bake for approximately 40 minutes at 180°C / 360°F, or until the top is golden and bubbly.
⏱️ 40 min•🌡️ 180