Ingredients :

2 large chicken breasts, cubed or sliced
3 cups broccoli florets (fresh or frozen, thawed)
1 tbsp olive oil or butter
1 cup milk (any kind)
¾–1 cup shredded cheddar cheese (or cheddar–mozzarella mix)
2 tbsp cream cheese (optional but makes it extra creamy)
1 tsp garlic powder
½ tsp paprika
½ tsp salt (adjust to taste)
½ tsp black pepper

instructions :

Stovetop Method (Quick)
Heat oil/butter in a pan over medium heat.
Add chicken, season lightly with salt & pepper, and cook 5–7 minutes until golden and cooked through. Remove and set aside.
In the same pan, add broccoli with a splash of water. Cover and steam 3–4 minutes until tender-crisp.
Lower heat. Add milk, cream cheese (if using), garlic powder, paprika, salt, and pepper. Stir until smooth.
Add shredded cheese and stir until melted and creamy.
Return chicken to the pan, toss to coat, and simmer 2–3 minutes. Serve hot.
Oven Method (Casserole)
Preheat oven to 190°C (375°F).
Combine cooked chicken, lightly steamed broccoli, and sauce in a baking dish.
Top with extra cheese.
Bake 20–25 minutes until bubbly and lightly golden.
Nutrition Highlights (approx.)
High protein (30–40g per serving, depending on cheese)
Low carb (broccoli-based)
Filling and meal-prep friendly

Enjoy 🤤😋