Chicken breast on broccoli purée
Juicy chicken breast on a creamy broccoli purée with mushrooms and lemon — 52 g protein and just 12 g carbs, perfect for cutting.
Ingredients
- 320 gchicken breast(2 fillets)
- 400 gbroccoli(in florets)
- 200 gbrown mushrooms(quartered)
- 1 clovegarlic(finely chopped)
- 20 mlolive oil
- 30 gcream cheese
- ½lemon(juice & zest)
Instructions
- 1
Pat 320 g chicken breast dry and season with salt and pepper. Heat 20 ml olive oil in a pan and sear the fillets over medium heat for 4–5 minutes per side until golden. Remove and let rest briefly.
- 2
Steam 400 g broccoli for 6–8 minutes until tender. Blend with 30 g cream cheese and half of the lemon zest until creamy. Season with salt.
- 3
Sauté 200 g brown mushrooms and 1 clove garlic in the same pan for 4 minutes until the mushrooms are golden.
- 4
Slice the chicken. Spread the 400 g broccoli purée on two plates, top with the chicken, add the mushrooms next to it and squeeze ½ lemon over the top.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 95 kcal | 410 kcal |
| Protein | 14 g | 52 g |
| Carbs | 4 g | 12 g |
| Fat | 3 g | 16 g |
| Fiber | 2 g | 6 g |
Frequently asked
Why purée instead of steamed broccoli?
Puréed broccoli behaves like a sauce — it adds creaminess and makes the plate feel more substantial without adding carbs.
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