Chicken & Broccoli Bake

Chicken & Broccoli Bake

This is a great mid week dinner when you are short for time, easy to prepare and quick to bake. You can also make ahead and pop in fridge until ready or if you have a delay timer on your oven, pop it in the oven in morning and time for when you are due home. One of my favourite features on my oven is the 24hr programmable timer, I use it all time, I organise myself in the morning then I don’t have to worry about remembering to switch oven on later.

Oven Timer

This dish is healthy and packed with protein and vitamins, it also provides a richness with the Gruyere cheese, what’s not to like?


Serves 3-4

300-400g Broccoli Florets (you can use frozen or fresh)

40g Butter

1 Large White Onion, sliced

350-400g Chicken Breasts, cut into bite sized pieces

100g Creme Fraiche (use light for a healthier option)

200ml Chicken Stock

30g Breadcrumbs (about 2-3 slices)

50g Gruyere Cheese, grated

1 Tsp Dried Chilli Flakes

1 Tsp Dried Mixed Herbs (or any herb of your choice)

Salt & Pepper to taste

  1. Preheat oven to 200deg. Bring a Saucepan of water to the boil and cook the broccoli for 5 minutes, Drain.
  2. Melt the butter in a fry pan on medium to high heat and cook the onions until soft, remove with a slotted spoon.
  3. Season the chicken and add to the pan and brown all over, about 3-5 minutes, set aside.
  4. Add some butter to the fry pan and cook the breadcrumbs until slightly browned. Remove.
  5. Layer up the chicken, broccoli and onions in an oven proof dish, season well. Pour over the chicken stock and creme fraiche, sprinkle the chilli flakes and herbs.
  6. Sprinkle on top the breadcrumbs and finish with the grated cheese.
  7. Bake in the oven for about 35 minutes until golden brown on top. Serve.


Quick Teriyaki Chicken

Teriyaki Chicken

Although I maybe working from home during this pandemic, somehow I still don’t find the time to be preparing and making mid week dinners, so this recipe is a great quick throw together meal that is massively flavorful and satisfying. Only takes 20 minutes. I served it with some Egg Fried Rice. I do have a confession to make, it was microwaveable Egg Fried Rice, after all it only takes 2 minutes and to be honest is a great alternative when you don’t have time to make the real thing. Most brands now offer these ready packets such as Uncle Bens, Tilda, Blue Dragon and even supermarket own brands, they are are a great store cupboard essential or at least they have been during this pandemic lockdown period. Well, we all like to cheat sometimes, don’t we?

If you like it a little sweeter, you can add 1 tbsp of honey to the recipe. I use Heather honey which is a darker semi-sweet honey and delicious, it is made with the nectar collected from the tiny purple bell-shaped flower of the common Scottish Heather plant.


Serves 2

1 Packet 250g Microwave Egg Fried Rice

2 Chicken Breasts, diced into bite sized pieces

1 Tsp Minced Garlic

1 Tsp Oil

1 White Onion, diced

1 Tbsp Cornflour

150ml Good Quality Teriyaki Sauce

2 Tsp Sesame Seeds

1 Handful Garden Peas (I used frozen)

1 Tbsp Honey (Optional)

Salt & Pepper to taste

  1. Heat the oil in a pan on medium to high heat and fry the garlic & onions until softened.
  2. Season the chicken, add to the pan and cook until slightly brown all over.
  3. Add in the garden peas along with 150ml of teriyaki sauce & honey (if using) and about 100ml water, place lid on pan and reduce to a simmer for about 15-20 minutes until chicken is cooked through. If the sauce is too thin, mix the cornflour with a tbsp of water and add to pan stir through to thicken the sauce.
  4. Serve with some cooked rice (of your choice) and sprinkle over some sesame seeds for that extra crunch and nutrition. Yum! Enjoy!