Chicken and broccoli baked with oregano and garlic, served with bacon and alfredo sauce.

  • Serves: 2 people
  • Prep time: 20 minutes
  • Cooking time: 30 minutes
    • American
    • Gluten Free

    Chicken Alfredo Loaded Broccoli

    Recipe Information

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    2 Chicken Breasts

    100g Bacon Lardons

    1 Broccoli

    70ml Single Cream

    60ml Milk

    60g Parmesan, grated

    2 tbsp Olive Oil

    1 tsp Dried Oregano

    ½ tsp Dried Garlic Granules

    ½ tsp Salt

    ½ tsp Pepper


    Pre-heat the oven to 190°C Fan/Gas Mark 5.

    Butterfly the chicken breasts by slicing along one side and flattening.

    Cut the broccoli into florets.

    Mix together the oil with the oregano, garlic and salt and pepper then drizzle the oil over the tray of chicken and broccoli.

    Bake for 20 minutes until the chicken and broccoli are cooked through.

    In the meantime, make the alfredo sauce by heating the milk and cream to a simmer then adding the grated parmesan and a pinch of salt and pepper.

    Pan fry the bacon lardons in a little oil until crispy.

    Serve the roasted broccoli and chicken, topped with the alfredo sauce and crispy bacon pieces, immediately.