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One-Pan Cheesy Cauliflower & Broccoli Chicken .

  • 1 crown
    broccoli
  • 1 medium head
    cauliflower
  • ⅔ (227 g) block
    cheddar cheese
  • 0.68 kg
    chicken breasts, boneless skinless
  • 237 ml
    chicken or vegetable broth
  • ¼ cup
    plain Greek yogurt
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    paprika
  •  
    salt
  • 1
    Cut chicken into bite-sized pieces.
    0.68 kg chicken breasts, boneless skinless
  • 2
    Peel and small dice the onion.
    1 medium yellow onion
  • 3
    Preheat a large skillet over medium heat.
  • 4
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 5
    Add the chicken, onion, paprika, salt, and pepper to the skillet. Cook, stirring occasionally, until the chicken is cooked through, 6-8 minutes.
    1 tsp paprika
    ½ tsp salt
    ¼ tsp black pepper
  • 6
    Wash and dry the fresh produce.
    1 medium head cauliflower
    1 crown broccoli
  • 7
    Cut the cauliflower into quarters, then trim off and discard the leaves and thick stem. Using a box grater or food processor, coarsely grate the cauliflower and transfer to a large bowl.
  • 8
    Separate broccoli into bite-sized florets and cut stems into smaller pieces. Add to bowl with the cauliflower.
  • 9
    Add the cauliflower, broccoli, and broth to the skillet and cover. Cook, stirring occasionally, until the vegetables are tender, 6-8 minutes.
    237 ml chicken or vegetable broth
  • 10
    Coarsely grate the cheddar.
    ⅔ (227 g) block cheddar cheese
  • 11
    Once the vegetables are tender, remove skillet from the heat. Add cheese, yogurt, salt, and pepper; stir until smooth and creamy.
    ¼ cup plain Greek yogurt
    ½ tsp salt
    ¼ tsp black pepper
  • 12
    To serve, divide the chicken and vegetables between bowls. Enjoy!