Cheesy Chicken and Broccoli Strata Recipe

Cheesy Chicken And Broccoli Strata Recipe

Ingredients

Makes 5 :Servings

Prep: 10 minutes

Cooking Time: 50 minutes

Serving size 1/5 of recipe

Calories 535 Protein 51 g Carbohydrates 33 g Fat 23 g Fiber 8 g Sugar 6 g Sodium 614 g

• 11/2 pounds cooked boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 2 teaspoons dried thyme
• 2/3 cup thinly sliced red onion

For the stuffing

• cooking spray or olive oil spray
• 5 cups cubed toasted whole grain or sourdough bread
• 3 cups frozen broccoli florets
• 1/4 cup crumbled goat cheese
• 1/2 cup grated parmesan cheese
• 2 eggs
• 2 egg whites
• 2 cups unsweetened almond milk
• 1 teaspoon ground cumin
• pinch of sea salt
• 2/3 cup shredded reduced-fat Monterey Jack cheese
• garnish: black pepper or red pepper flakes, sliced green onions

Method

1. Preheat the oven to 400°F
2. Rinse the cooked chicken breasts under cold water if there is a lot of seasoning or sauce on them
3. Pull the chicken apart or cut it into small pieces
4. Set aside
5. To a nonstick skillet over medium-low heat, add the olive oil, garlic, thyme, and onion
6. Cook until the onion is translucent, 3 to 5 minutes, being careful not to burn the garlic
7. Spray a 9-inch round or 8-by-8-inch square baking dish or a large cast-iron skillet with cooking or olive oil spray, then add the chicken, onion, bread cubes, broccoli, goat cheese, and parmesan
8. Mix everything together
9. In a separate medium bowl, whisk together the eggs, egg whites, almond milk, cumin, and salt, then pour it over the ingredients in the baking dish
10. Allow the bread to soak up the egg mixture for at least 20 minutes at room temperature, then top with Monterey Jack
11. Cover with foil
12. Bake for 40 minute, covered, then remove the foil and bake for another 10 minutes, or until the top and edges are golden brown

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