500 grams boneless, skinless chicken breasts, chopped
500 grams broccoli florets
1 chopped brown onion
1 Tbsp. Olive Oil
3 Tbsp. brown flour/almond flour
1 ½ Cups (low fat) Milk
150gm Greek Yoghurt
2 Tbsp. light mayonnaise
Salt and Pepper to taste
½ cup grated parmesan
Pop the oven on to preheat at 180 degrees C and stick on a pot of water to boil.
Once water has come to the boil, add your broccoli florets and cook for 3-4 minutes until bright green and almost soft. Remove and drain.
Heat olive oil on a pan and add chopped onion. When onions begins to soften, add chicken breast and fry until golden brown and cooked thoroughly.
Sprinkle flour over the cooked chicken and stir consistently for about a minute.
Stir in milk and bring to the boil.
Cook the mixture for a couple of minutes until it becomes thick.
Add cooked broccoli to the mix and heat evenly for about a minute. Add your yogurt, mayonnaise, salt and pepper and stir quickly and lightly to evenly combine the whole mixture.
Grease a casserole dish with a small drop of olive oil and pour in your mixture from the pan.
Sprinkle the grated parmesan over the top of the mix and pop the dish onto the middle shelf of the oven.
Let it cook away for about 20 minutes or until the parmesan begins to melt and brown.
Remove from the oven and serve immediately.