Pesto Chicken and Broccoli Bake Pancake Bowls with Raspberries
Ready in 60 min. Dinner recipe. A savory-sweet fusion dish featuring baked pesto chicken and broccoli in fluffy pancake bowls, topped with fresh raspberrie
Instructions
Step 1
Preheat oven to 375°F (190°C). Grease 4 oven-safe ramekins or small bowls (about 6 oz each) with cooking spray.
Step 2
Make pancake batter: In a medium bowl, whisk together gluten-free flour, baking powder, and salt. In another bowl, beat eggs, then add milk and melted butter. Combine wet and dry ingredients, mixing until smooth.
Step 3
Pour pancake batter evenly into greased ramekins, filling each about 1/3 full. Bake for 10-12 minutes until set but not fully cooked (they will finish baking with the chicken).
Step 4
While pancake bowls bake, prepare chicken and broccoli: In a bowl, toss chicken cubes and broccoli florets with olive oil, garlic powder, salt, and pepper.
Step 5
Remove pancake bowls from oven. Gently press down centers to create bowls. Divide chicken and broccoli mixture evenly among them.
Step 6
Spoon pesto over chicken and broccoli in each bowl, then sprinkle with Parmesan cheese.
Step 7
Return to oven and bake for 20-25 minutes, until chicken is cooked through (internal temperature 165°F) and pancake edges are golden.
Step 8
Let cool for 5 minutes. Top each bowl with fresh raspberries and optional extra Parmesan. Serve warm.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
