Gluten-Free Chicken and Broccoli Bake

1.Preheat the oven to 375°F (190°C).

2.In a large skillet, heat olive oil over medium heat.

3.Season the chicken breasts with garlic powder, paprika, salt, and pepper.

4.Cook the chicken breasts in the skillet for about 6-8 minutes per side, or until cooked through and golden brown.

5.Remove the chicken from the skillet and let it rest for a few minutes. Then, cut it into bite-sized pieces.

6.Meanwhile, steam the broccoli florets until they are tender. You can use a steamer basket or microwave them with a little water.

7.In a saucepan, whisk together the gluten-free flour, dried thyme, garlic powder, salt, and pepper.

8.Gradually add the almond milk and chicken broth, whisking until smooth.

9.Place the saucepan over medium heat and cook, stirring continuously, until the sauce thickens and comes to a simmer.

10.Remove the sauce from the heat and set aside.

11.In a large baking dish, arrange the cooked chicken pieces and steamed broccoli florets.

12.Pour the sauce over the chicken and broccoli, making sure to coat them evenly.

13.Sprinkle shredded cheddar cheese over the top.

14.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

15.Remove from the oven and let it cool for a few minutes before serving.

16.Serve the gluten-free chicken and broccoli bake hot and enjoy!