food · foodie · healthy · recipe · Uncategorized

“Healthy” Chicken Broccoli Mushroom Bake

I have never been one to consider “healthy alternatives” when it comes to cooking or baking. Especially when it comes to comfort food. That is not something I am necessarily proud of, it’s just the truth. In my family, salt, butter and flour are never spared during meals at our holiday reunions and get-togethers. Everything is extremely savory or sweet with no concern for calories or sugar content. Although I love my Granny’s creamy chicken and dumplings and lemon pound cake, and let’s be real…I always will, I felt that it wouldn’t hurt to try and make better choices in my daily diet every now and then.

With that being said, I love food and anything having to do with food. So, I have admittedly been very skeptical in the past when it came to switching up fattening ingredients to lighter options. I was concerned that I would have to compromise the flavors I loved and craved in order to create a “healthy” meal. I was wrong ya’ll. Gasp. And I am never wrong about anything so this 100% shocked me. In all seriousness though, I am so very glad I was wrong. This dish has all the hearty flavors, less of the “bad stuff” and is hella good.


I have made this recipe before and don’t get it twisted, it was so delicious but so rich and heavy. The recipe originally called for butter, half and half and white flour. So, I asked my fave gal pal who works at Whole Foods for some advice. With her help, I bought Earth Balance which is a vegan, non-dairy and gluten free spread in place of the butter. I got some almond flour instead of white flour and swapped coconut milk for the half and half. Alright let’s do this gang.

Healthier Chicken Broccoli Mushroom Bake

3 boneless, skinless chicken breasts cut into strips

10 Mushrooms roughly chopped

One head of chopped broccoli

Half a diced onion

2 cloves of minced garlic

Olive oil

Salt & pepper

For sauce:

1 cup of chicken broth

3 tablespoons of Earth Balance

4 tablespoons of almond flour

1 cup of coconut milk

Cover & bake at 350ºF for 45 minutes

First thing’s first I’m the realest. No. Preheat the oven to 350ºF.

Take the chicken breasts and cut them into strips. Then take a plate and mix some almond flour with salt and pepper.


Coat both sides of the chicken in this mixture. Drizzle some olive oil into a pan. Work in batches and seer both sides of each piece of chicken. Don’t worry about cooking the chicken all the way through.


Set the chicken aside into a baking dish. Next, in the same pan, add the mushrooms, onion, broccoli, some Earth Balance and salt and pepper. Sauté until the onion is translucent. Add the minced garlic and continue to cook about 1-2 minutes longer.


Spoon all the veggies into the baking dish with the chicken.


Now it’s time to get saucy and bossy. Add 3 tablespoons of Earth Balance and 4 tablespoons of almond flour to the pan. Whisk together until there are no lumps. Then add 1 cup of chicken broth, 1 cup of coconut milk and salt and pepper. Simmer until thick.


Pour the sauce over the chicken and veggies.


Cover with tin foil and pop into the oven for 45 minutes. Now is a good time to make your rice, potatoes or whatever else you would like to smother this delicious mixture on top of.

Or it’s a good time to watch a couple of episodes of The Hills. Yes, I get nostalgic and still watch them sometimes so whatevs. Spencer Pratt and his crystals are still as hilarious and stupid as ever.


Now it is done and OMFG. Gotta hurry and make a bowl so I don’t miss yet another catfight with Lauren and Heidi that I have already seen 132 times.


Pics or it didn’t happen. The tender chicken and melt-in-your-mouth veggies served over rice was just what I wanted. Plus the sauce was just as flavorful as the first time I made it without leaving me in a food coma. I even had enough energy to fold the laundry I was procrastinating!


Or did Po do it for me…

Do yourself a flavor and try this out. Let me know what you think!


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