Chicken and broccoli bake with cashew cream

Chicken and broccoli bake with cashew cream: a creamy oven dish with chicken breast, broccoli, cashews, garlic and nutritional yeast – satisfying and good for every day.

At a glance

• Serves 2
• Prep time: 40 min
• Cooking time: 40 min
• Total time: 80 min
• Calories: 450 kcal per serving
• Protein: 42 g
• Fat: 22 g
• Carbs: 15 g

Ingredients

• 300g chicken breast fillet
• 500g broccoli
• 1 garlic clove
• 1 tbsp nutritional yeast
• 100g cashews (ideally soaked for a few hours)
• 1 pinch of nutmeg
• 1 pinch of sea salt
• 1 pinch of black pepper

Method

You’ll need: oven · baking dish · stick blender · chopping board · knife · sieve

1. Preheat the oven to 200 °C (180 °C fan). Cut the chicken breast into bite-sized pieces and divide the broccoli into small florets.
2. Blanch the chicken breast and broccoli briefly in boiling water. Then drain well and spread them out in a baking dish.
3. Blend the cashews with water, nutritional yeast, garlic, sea salt, black pepper and nutmeg very finely until you have a smooth cashew cream.
4. Pour the cashew cream evenly over the chicken breast and broccoli and smooth it out.
5. Bake at 200 °C for 25–30 min, until the top is lightly golden and everything comes together hot and creamy.
6. Serve hot. A fresh leaf salad with olive oil goes well with it.

Good to know

A bake like this makes the evening easy. Creamy, savoury and on the table without much effort. Just right when you want something warm and simple.

Swaps

Cashews → almond butter (also provides unsaturated fats and magnesium). Chicken breast → turkey breast (similar protein content and also lean). Broccoli → cauliflower (mild, contains fibre and works well in the oven). Nutritional yeast → finely grated parmesan (provides protein and calcium).

Allergens

Contains tree nuts (cashews). Well suited to children with a soft texture; use garlic and pepper sparingly if needed. During pregnancy it's fine as long as the chicken is cooked right through.

Dairy-free recipes