Next Post
Homemade Chocolate Peanut Butter Fudge Pop-Tarts.
This post may contain affiliate links, please see our privacy policy for details.
Doesn’t this just sound so cozy and delicious?
Today I am sharing an amazing recipe from my friend Ali’s cookbook. Some of you may already be familiar with Ali’s blog and book, both are aptly named Inspiralized, and honestly, this book is the best! So creative and filled to the brim with healthy yet satisfying recipes. Like if you are looking for new ways to use up all those end of summer veggies, this is your book! You will see veggies in a whole new light.
No joke.
You need this book in your life.
Growing up, one of my favorite dishes my dad would make us was a broccoli cheddar and rice dish. It was always so comforting, it’s still the best. So when I saw the recipe for chicken and broccoli skillet bake with not only cheddar, but havarti too, I was sold. Done and done.
Here’s the really cool thing about this recipe, not only does it use the broccoli florets, but it also uses the stems. I cannot tell you how many broccoli stems I have thrown out over the years. It turns out that the stems are actually really delicious! What Ali does is to spiralize the broccoli stems into pasta, yes, pasta!! I mean, how fun is that?!?
Aside from being fun, spiralizing the broccoli also breaks down the stems into a much smaller form making them far tastier and easy to chomp on. And when mixed with the broccoli florets, chicken and cheese? It’s the perfect light and healthy dinner for any time of the year.
Score!
If you’re looking to make the dish a little heartier, I highly recommend mixing in some quinoa or white or brown rice. There’s just something I LOVE so much about rice with broccoli and cheese.
Ali also recommends adding a sweet potato to the mix, which I also think would be so great! Totally trying that next time!
Adding a few hard boiled eggs at the end is something my dad would always do with his dish. Hard boiled, fried or poached would all work. Totally one of my favorite things to this day!
One of best parts about this recipe is how quick and easy it is to make. Just a handful of simple ingredients and a skillet. Perfect for busy weeknights and SO perfect for these cooler nights some of you might be starting to experience? Or maybe not… my point is that this is healthy comfort food at its best, so it’s perfect for one of those first cooler days of fall…can you feel my excitement that fall is almost here?
Major fall thoughts on the brain!
And speaking of fall, I’m pretty sure I met my new best favorite person ever on Tuesday. See, I was having this little video shoot (no big deal or anything, but… you guys might just be getting a barn video tour coming your way soon…) and I met the kindest women ever. I mean, everyone who came on Tuesday was incredibly kind and I fell in love with them all, but MC? MC shared my love of fall, Halloween and all the holidays (but Halloween the most…that’s MC’s all-time favorite holiday!). I’m quite positive I could talk with her for hours and hours and we would have the BEST time. She also just puts you in a happy mood… Love That!
Every single one of the women who came up for this shoot were so incredibly kind. I cannot wait to share a bit more about the day with you guys. And um, those final barn photos you all have been waiting so patiently for…definitely coming soon!
Ok, but back to this chicken and broccoli skillet bake.
Ali has kindly offered to give one reader a copy of her book and a brand new spiralizer! I know, isn’t she just the nicest? Here’s the deal, if you want a chance to win a copy of the book and a brand new spiralizer, simply leave a comment on today’s post answering this question:
What is one recipe you are dying to try that involves spiralized veggies?
And that’s it, then you will be entered! I will email the winner in a week! Until then, everyone should be making this recipe for dinner ASAP.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Mmm, k?? Cool! 🙂
Hi! I don’t own a spiralizer. What would you recommend I do instead? 🙂
Hi Nicole,
You should be able to find already spiraled broccoli or zucchini at your local grocery store, either of those would work well for you! Let me know if you give this recipe a try, I hope you love this recipe! xx
I don’t have a spiralizer, so used leftover pasta spaghetti noodles; reheated and added. It was delicious. Great for a winter night. Thank you!
Hey JoAnn,
Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! xx
I’m sure everyone else is smarter about this but I did try adding the rice and added a little extra stock too. Ended up with crispy rice grains all in the final product. I’m a little sad about it but again, probably just user error. So make sure to add extra liquid if adding rice (or maybe add just a pinch of rice).
Hi Allison,
Sorry to hear that this recipe was not enjoyed, but I did not write the recipe to include rice. You would have to significantly increase the liquid and cooking time for rice. Next time I would try this recipe:
https://www.halfbakedharvest.com/broccoli-cheddar-orzo-bake/
Please let me know if you have any other questions! xTieghan
Hello, Allison! You should cook the rice before adding it. I hope this helps for next time 🙂
Loved it! Spiralizer and my broccoli stems were not getting along, so I just sliced them and threw them in the pot. Love having a broccoli cheese recipe that isn’t weighed down in butter and cream!
Hey Debbie,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
I would LOVE to use my spiralizer for anything great. I love to cook & create!
I cannot wait to make this recipe?
I hope you love the recipe Marcia! xTieghan
Hooray;……I’ve been looking for a recipe to make pop tarts. Looking forward to baking them, I will have to change them a little to lactose free ingredients but I have to do that with lots of recipes. And the broccoli recipe is going to be wonderful too.
Perfect!! I hope you love this and the recipe for the pop tarts! Please let me know how they turn out for you, Wanda! Thanks! xTieghan
Bought a cast iron skillet just to make this and it did not disappoint! Tastes as good as it looks!
Wow yes!! So glad this turned out so well for you! xTieghan
This recipe had good flavor, but when I added the chicken broth and whisked, it never thickened. Was there suppose to be flour or some sort of thickening ingredient at that step as well? It was still delicious, but a little soupy…
Hey Laura, No flour is needed, try just simmer the sauce a little longer until thickened. Sorry for the trouble! Glad you enjoy this though. 🙂
I have been wanting to try the spiraling spaghetti zucchini. Now, I want to try this one! I have been put, on a low cal diet and this recipe fits the bill! I have been eating fresh veggie soups all week. Thanks for posting this recipe!!!
This looks amazing and perfect for fall! I can’t wait to make it!!
I’m anxious to try anything spiralized, but with my love of broccoli, I would say I’m anxious to try that first!
I tried spaghetti squash for the first time this weekend and loved it. I know I would enjoy Inspiralized zucchini noodles, and combining them with broccoli, chicken and cheeze sounds mouthwatering. I’m in!