Description
A high-protein, dairy-free one-pan meal featuring pan-seared chicken and broccoli in a velvety almond milk sauce. Easy to prepare and perfect for weeknights or meal prep.
Ingredients
4 boneless, skinless chicken breasts
4 cups broccoli florets
2 cups almond milk
2 tbsp olive oil
1 cup gluten-free flour
3 garlic cloves, minced
1 tsp Italian herbs
1 tsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
Optional: nutritional yeast (for umami flavor)
Optional: 1 cup shredded carrots
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a 12-inch skillet over medium-high heat
Sear chicken breasts until golden brown, about 5 minutes per side
Add broccoli florets and optional carrots, sauté 5 minutes
Whisk gluten-free flour and garlic into the skillet, cooking 1-2 minutes
Gradually add almond milk while stirring, bringing to a simmer
Season with Italian herbs, lemon juice, salt, and pepper
Optional: stir in nutritional yeast for a cheesy flavor
Transfer to oven and bake 10-12 minutes until tender
Let rest and serve hot
Notes
Substitute almond milk with oat milk for variation
Use any non-dairy butter if needed
Store leftovers in an airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 25
- Category: Meals
- Method: Stovetop
- Cuisine: American