Creamy Wheat Grains, Chicken & Broccoli

📝 Ingredients

• 300 g quick-cook wheat (dry weight)
• 500 g chicken breast (about 3 fillets)
• 1 large head of broccoli (about 400 g florets)
• 1 brown onion + 2 garlic cloves
• 1 tbsp olive oil
• 1 chicken stock cube + 750 ml hot water
• 120 g light garlic and herb cream cheese (about 15 % fat)
• ½ lemon (for the juice)
• Salt, black pepper

🍴 Utensils

• Large sauté pan with lid
• Chopping board
• Kitchen knife
• Wooden spatula
• Measuring jug
• Citrus juicer

📖 Steps

1. Cut the chicken breasts into 2 cm dice and season with salt and pepper. Cut the broccoli into small walnut-sized florets, peel the stalk and cut it into small dice. Finely slice the onion, chop the garlic and dissolve the stock cube in 750 ml hot water.
2. Heat the oil in the sauté pan over high heat. Brown the diced chicken for 5 to 6 min, turning it, until coloured on all sides; it will finish cooking later. Set aside on a plate.
3. Lower to medium heat and fry the onion in the sauté pan for 3 min, until translucent, scraping up the browned bits left by the chicken. Add the garlic and the wheat, then stir for 1 min to coat the grains well in the fat.
4. Pour in the hot stock, bring to the boil, then lower to medium-low heat. Cover and cook for 5 min, stirring once halfway through so the wheat doesn't stick to the bottom of the sauté pan.
5. Place the broccoli florets and diced stalk on top of the wheat without stirring, cover and cook for another 5 min: the broccoli steams over the stock and stays bright green and slightly crunchy.
6. Return the chicken and its juices, stir and continue cooking uncovered for 3 to 4 min, until the wheat is tender and almost all the stock has been absorbed. Cut a piece of chicken to check: it should no longer be pink in the middle.
7. Off the heat, add the cream cheese and the juice of the ½ lemon, then stir for 1 min, until the cheese melts and coats the grains in a creamy sauce. Taste, adjust the salt and pepper and serve straight away.