Chicken Broccoli Braid

IMG_2018This is a classic Pampered Chef recipe that I haven’t had since switching to the GF/DF way of life. After reading through the *beyond* section of Inspiralized & Beyond, it got me thinking more creatively and I wondered how I could use those ideas and make this!

This is going to be a bit different from my normal recipe posts because I’m including step-by-step pictures so you can see how I put it together. Hope it helps!


Chicken Broccoli Braid
Serves 8

1 cup broccoli florets, chopped
2 cups cooked chicken, chopped
1/2 cup red bell pepper, diced
2/3 cup mayonnaise
2 teaspoons dill seasoning mix (I use this one)
1 garlic clove, minced
2 small yellow squash
olive oil
additional dill seasoning mix

  1. Heat the oven to 375˚F.
  2. In a bowl, combine the broccoli, chicken, bell pepper, mayonnaise, dill seasoning, and garlic.
  3. Cut the ends of the squash and cut in half lengthwise. Using a mandoline, slice the squash lengthwise into planks that are about 1/8″ thick.  (I use this slicer on the #2 setting).
  4. Place a sheet of parchment paper on a baking sheet. Lay the squash slices end to end crosswise on the pan.IMG_2011
  5. Spread the filling down the middle. Bring the squash ends up to meet in the middle and secure with toothpicks.
  6. Lightly mist the braid with olive oil (I use this sprtizer).  Sprinkle additional dill seasoning over the braid.
  7. Bake 18-20 minutes until the squash is soft and the chicken mixture is heated through.
  8. Remove from the oven and remove the toothpicks. Cut into slices and serve.

Chicken Broccoli Braid nutritionI’m really excited with how this turned out! While it’s definitely not the cheesy-bready-ooey-gooey goodness of the original, it comes in a close second! Plus, this one comes in at 112 calories while the original is 360 so I like this version better!



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