Serves 3
Directions
- 1Season chicken breasts with salt, pepper and 0.5tsp smoked paprika, spray with a little oil & air fry on 180C for 15-20 mins till cooked through, turning halfway (or cook as preferred).
- 2Melt butter in pan & saute onions, carrots, celery and minced garlic for a few mins to soften.
- 3Add the aromat, smoked paprika, garlic granules and flour and mix till coated.
- 4Stir in the chicken bone broth and bring to a simmer, then add the broccoli florets & simmer with the lid on till fork tender.
- 5Meanwhile, blend the cottage cheese & shred the cooked chicken and set aside.
- 6Once the broccoli is soft, turn the heat to the lowest and add the milk, blended cottage cheese & grated cheese, then whisk/stir until melted together and no lumps.
- 7Thicken with a cornflour slurry till the desired consistency.
- 8Season with salt & black pepper to taste and add the cooked shredded chicken into the pan.
- 9Heat through, then evenly pour into 3 bowls and cool completely before covering with an air tight lid & storing in the fridge for up to 3-4 days.
Ingredients
- 480 g chicken breast (raw)
- 0.5 tsp smoked paprika
- 1 tsp garlic granules
- to taste Salt
- to taste pepper
- 20 g butter
- 1 large white onion, diced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 3 tsp minced garlic
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 tbsp aromat
- 2 tbsp (heaped) all purpose flour
- 500 ml chicken bone broth
- 340 g chopped broccoli floretts
- 300 ml milk
- 150 g grated low fat cheddar cheese
- 150 g fat free cottage cheese, blended
- 100 ml water
- 2 tbsp (heaped) cornflour
- 2 tbsp water
Equipment
air fryerpan
Tips
- When reheating, do this slowly in the microwave, mixing often or on low heat in a pan to avoid splitting.
- Eat on its own or with your favourite crunchy bread on the side.
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