This one-pan meal is great for those busy nights when you need something fast for dinner! This can be prepped ahead of time and enjoyed throughout the week. You could also freeze it for future meals.
This provides a healthy dose of protein, a vegetable, and great flavor with the dairy free “alfredo sauce”. It is very versatile and can be enjoyed in many ways:
- On top of lentil pasta or rice
- On a baked potato or a side of diced potatoes
- On top of Zucchini Noodles or Spaghetti Squash
- Top with optional organic cheese, like mozzarella or parmesan
This is one of the recipes that the whole family can enjoy in one way or another!
INGREDIENTS:
Sauce Ingredients:
2 tablespoons avocado or olive oil
2 tablespoons ghee (or grass-fed organic butter)
1-2 TB arrowroot flour (or cassava flour)
2 cups unsweetened plain almond milk
1/2 teaspoon salt
1/4 tsp pepper
2 TB chopped chives (or 1 TB dried)
2 TB Nutritional Yeast flakes (to give it the cheesy flavor)
1 pound (16oz) cooked chicken breast, shredded
12 oz Broccoli florets
Optional: more chives, other veggies like frozen chopped spinach, zucchini, mushrooms, onions
DIRECTIONS:
Preheat the oven to 350° and grease a 9×9, 8×11 or 13×9 pan.
Make the dairy free Alfredo sauce: in a large sauce pan, melt the oil and butter/ghee over medium heat. Whisk in the arrowroot flour until fully combined. Add in the almond milk and stir until the sauce is smooth thickens (about 5 minutes). Add in the salt, pepper, and chives. Let it simmer on medium low for a few minutes then remove from heat.
Shred chicken and place in your greased dish.
Place broccoli on top, spread out evenly.
Pour the alfredo sauce evenly over the chicken & broccoli.
Bake at 350F for approximately 35-40 minutes. You will notice the sauce thicken and it is slightly golden brown on top.
Makes approximately 6 servings.
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