• 1/2 cup small cut florets of broccoli
• 1 chicken breast
• 2 tbsp butter
• 1 tbsp flour
• 1/3 cup parmesan cheese
• 1/4 cup milk
• Salt and pepper to taste
• nutmeg (optional for added flavor)

Steam broccoli and set aside. Bake defrosted chicken in oven for 25 minutes in a preheated oven of 365 degrees Fahrenheit. Remove from oven and cube chicken into bites size pieces. In a small sauté pan melt butter, add the flour stirring constantly and slowly add milk, continue to stir or whisk to avoid lumps. If the sauce is too thick slowly add a small amount more milk. Add cheese and nutmeg (if desired), pour over chicken and broccoli and serve. For younger children, pulse sauce, chicken and broccoli to desired consistency.

Pairs nicely with brown rice or whole wheat pasta.

Recipe Yields: 2 adult servings or 4 toddler servings

Store in an airtight container in the refrigerator for up to three days. Reheat before serving.

Storage Time: 3 days in the refrigerator