Ingredients:

  • 300 g cooked chicken breast, cubed
  • 340 g broccoli florets
  • 1 tbsp olive oil
  • ½ cup (120 ml) unsweetened white grape juice
  • 1 cup (240 ml) low-sodium chicken broth
  • ½ cup (120 g) plain Greek yogurt, room temperature
  • 2 tbsp cornstarch
  • 1 tbsp cold water
  • 1 clove garlic, minced
  • ½ tsp onion powder
  • ¼ tsp ground white pepper
  • ½ cup (60 g) whole wheat breadcrumbs
  • 2 tbsp melted butter
  • ¼ cup (25 g) grated Parmesan cheese
  • 1 pinch paprika

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Blanch the broccoli florets in boiling water until bright green and crisp-tender, then drain.
  3. Toss the blanched broccoli and cubed cooked chicken breast with the olive oil in a 9x13 inch baking dish.
  4. Spread the mixture evenly so every piece of chicken is supported by the broccoli.
  5. In a medium saucepan over medium heat, simmer the white grape juice for 3–5 minutes, until it reduces by half.
  6. Whisk in the chicken broth, garlic and onion powder.
  7. In a small bowl, mix the cornstarch with 1 tablespoon of cold water to make a slurry. Whisk the slurry into the simmering liquid.
  8. Remove from heat. Slowly stir in the Greek yogurt and white pepper until the sauce is smooth and glossy.
  9. Pour the sauce evenly over the chicken and broccoli mixture in the baking dish.
  10. In a small bowl, combine the breadcrumbs, melted butter, Parmesan and paprika.
  11. Sprinkle the breadcrumb mixture over the top of the casserole.
  12. Bake for 20–25 minutes, until the sauce is bubbling and the topping is deep golden brown.
  13. Let the dish rest for 5 minutes before serving to allow the sauce to set.