I’m so conditioned to cooking broccoli when making dinner even when my recipe doesn’t call for it, so I had a bowl of cooked broccoli in the fridge and this is what I came up with!
When you have as much broccoli as I do you need different ways of serving it and this was somewhat of a treat!
This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.
Ingredients for 1 serving
|267 g||chicken breast, chopped into chunks||46 g||onions, finely chopped||52 g||peppers, finely chopped||1-2 tsp||piri piri seasoning||6 g||olive oil||1||garlic clove, chopped or crushed||66 g||mozzarella||25 ml||sweet chilli sauce||149 g||broccoli, cooked||salt and pepper|
- Pre heat your grill to its highest setting.
- Dice the broccoli florets and put them into a bowl.
- Take a frying pan and gently fry off your peppers, onion and garlic until they have softened. This should only take a few minutes.
- When ready, pop them into the bowl with the broccoli.
- Add half of your mozzarella amount to the bowl and give everything a good mix and season to taste.
- Pop the frying pan back onto the heat and add half of your mixture to the pan.
- Flatten with the back of a spoon before adding the remaining mozzarella and then with the remaining broccoli mix.
- Cook this for approximately 5 minutes before popping under the grill.
- You may find that if you’re using mozzarella balls there may be a little excess liquid in the pan, carefully pour this away before grilling.
- While the rosti is under the grill, take another frying pan and pop it onto the heat.
- Put the chicken chunks into a bowl and coat with the piri piri season before adding to the pan.
- As there is no oil in the pan you may find that the chicken as it cooks may catch but this is going to add a lovely flavour to the chicken.
- When its firm to the touch it’s cooked through.
- Check on the rosti and if the top has browned remove it from the grill and allow it to cool a little to firm up – the mozzarella will bind some of the vegetables as it cools and its easier to serve when it’s rested for a few minutes.
- Pop the rosti onto a plate with the chicken chunks and pour over your sauce. Yum!
- For anyone following BC plans, I have used Franks Hot sauce in place of sweet chilli sauce. The macros are much less for Franks sauce.
- For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
- Why not batch cook this recipe and have a portion ready for tomorrow too!