🔹 Quick Snapshot:
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Protein: ~25g per serving
- Perfect For: Meal prep, healthy side dish, vegetarian dinner
🧾 Ingredients:
- 2 cups broccoli florets (steamed or blanched)
- 1 cup cauliflower florets (steamed or blanched)
- 1 cup shredded chicken breast (optional for added protein)
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 1/4 cup almond flour (or breadcrumbs)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper, to taste
- 1/4 tsp paprika (optional for color and flavor)
👩🍳 Instructions:
- Preheat the oven to 375°F (190°C) and grease a baking dish (9×9 or similar).
- Prepare the vegetables: Steam or blanch the broccoli and cauliflower florets until tender (about 5 minutes). Drain and set aside.
- Mix the base: In a large bowl, combine Greek yogurt, mozzarella cheese, parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir well to create a creamy sauce.
- Assemble the bake: Add the steamed broccoli, cauliflower, and shredded chicken (if using) to the bowl. Mix everything together until the veggies are coated with the cheese sauce.
- Top with almond flour: Pour the veggie mixture into the prepared baking dish. Sprinkle almond flour (or breadcrumbs) and a bit more mozzarella cheese on top for a crispy golden finish.
- Bake: Place the dish in the oven and bake for 30–35 minutes, or until the top is golden and bubbly.
- Serve: Let the bake cool for a few minutes before serving.
🔁 Variations:
- Add more protein: Include cooked ground turkey, sausage, or tempeh for extra protein.
- More veggies: Add spinach, bell peppers, or zucchini to boost the veggie content.
- Dairy-free: Use dairy-free cheese and Greek yogurt alternatives for a vegan-friendly option.
🧊 Storage:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: This dish freezes well — freeze individual portions for up to 2 months. Reheat in the oven at 350°F for 20–25 minutes.