Grilled chicken breast with bechamel broccoli

Time: 45 minutes

Servings: 2

INGREDIENTS:

• Grilled chicken breast:
  • 450 g chicken breast fillet
  • Salt
  • Freshly ground pepper
  • Olive oil for frying?
• Bechamel broccoli:
  • 500 g of broccoli
  • 25 g margarine
  • 20 g of whole wheat flour
  • 300 ml almond milk
  • Nutmeg
  • Salt
  • 150 g grated cheese?
• Garnish:
  • Bulgur or Red lentil-millet-bulgur mixture

 

PREPARATION:

1.) Preheat our oven to 190 C (lower-upper baking stage).

2.) Stir the broccoli in salted water.

3.) While the broccoli is steaming, make our bechamel sauce. Melt the margarine over medium heat and add the flour. Stir and fry the flour a little, but be careful as it can easily burn. If this happens by accident, let’s start over.

4.) Add the almond milk, raise the temperature a little higher and stir the whole thing without lumps with a hand whisk. Stir until thickened - it should be pudding format. (If there is too much liquid and even after 10 minutes it is considered to dilute, we can thicken it with a little corn starch.).

5.) Season with nutmeg and salt and mix in 50 g of grated cheese.

6.) Put the steamed broccoli in a heatproof bowl. Sprinkle with a little freshly ground pepper, then pour in our bechamel sauce. Finally, sprinkle with the remaining grated cheese and place in the oven. Bake until the cheese is crispy.

7.) Cut the chicken breasts to any thickness. Salt and pepper on both sides, then fry them in olive oil.

8.) Roast chicken breasts are served with bechamel broccoli and boiled bulgur or boiled red lentil-millet-bulgur mixture.