Broccoli Cheddar Bake with Buttery Cracker Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Broccoli Cheddar Bake with Buttery Cracker Topping

YOUR SOLIN GENERATED RECIPE

Broccoli Cheddar Bake with Buttery Cracker Topping

Tender chicken and steamed broccoli florets are folded into a creamy, sharp cheddar sauce and baked until the buttery cracker crust is golden and crisp.

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NUTRITION

552kcal
Protein
56.2g
Fat
22.8g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

2 cups broccoli florets

1 oz sharp cheddar cheese

0.25 cup plain non-fat Greek yogurt

1 tsp Dijon mustard

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

3 whole whole wheat crackers

1 tsp ghee

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of ghee.

  • 2

    Steam the broccoli florets for 3-4 minutes until they are tender-crisp and bright green.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, garlic powder, onion powder, sea salt, black pepper, and half of the shredded cheddar cheese.

  • 4

    Fold the shredded chicken breast and steamed broccoli into the yogurt mixture until everything is evenly coated.

  • 5

    Transfer the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese over the top.

  • 6

    In a small bowl, toss the crushed whole wheat crackers with the melted ghee, then scatter them over the cheese layer.

  • 7

    Bake for 15-20 minutes until the sauce is bubbly and the cracker topping is beautifully golden and crisp.

Broccoli Cheddar Bake with Buttery Cracker Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Broccoli Cheddar Bake with Buttery Cracker Topping

YOUR SOLIN GENERATED RECIPE

Broccoli Cheddar Bake with Buttery Cracker Topping

Tender chicken and steamed broccoli florets are folded into a creamy, sharp cheddar sauce and baked until the buttery cracker crust is golden and crisp.

NUTRITION

552kcal
Protein
56.2g
Fat
22.8g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

2 cups broccoli florets

1 oz sharp cheddar cheese

0.25 cup plain non-fat Greek yogurt

1 tsp Dijon mustard

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

3 whole whole wheat crackers

1 tsp ghee

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of ghee.

  • 2

    Steam the broccoli florets for 3-4 minutes until they are tender-crisp and bright green.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, garlic powder, onion powder, sea salt, black pepper, and half of the shredded cheddar cheese.

  • 4

    Fold the shredded chicken breast and steamed broccoli into the yogurt mixture until everything is evenly coated.

  • 5

    Transfer the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese over the top.

  • 6

    In a small bowl, toss the crushed whole wheat crackers with the melted ghee, then scatter them over the cheese layer.

  • 7

    Bake for 15-20 minutes until the sauce is bubbly and the cracker topping is beautifully golden and crisp.