Broccoli and Chicken Breast Gratin
Chicken breast, broccoli, and a simple egg-and-milk custard are baked under a light cheese topping until tender and set. This is a practical low-carb casserole that can be cooked ahead and reheated later without much texture loss.
Prepare eggs (100 g), chicken breast (240 g), broccoli (250 g), milk (100 g), hard cheese (20 g), bay leaf (1 g), Italian herbs (2 g), and black pepper (1 g). Cut the chicken into small pieces and simmer it briefly until cooked through, adding the bay leaf for aroma, then let it cool slightly. Break the broccoli into small florets and blanch it for 3 to 4 minutes if needed, so it keeps its color and does not dry out in the oven.
Whisk the eggs with the milk, Italian herbs, and black pepper. Arrange the chicken and broccoli in a baking dish, pour over the egg mixture, and scatter the grated cheese on top. Bake at 180C for about 25 minutes, until the custard is fully set and the surface turns lightly golden. This gratin is convenient for make-ahead cooking: once cooled, it can be refrigerated or frozen in portions and later reheated with very little texture loss.
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