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Sultan Chicken and Brocoli

Sultan Chicken and Brocoli

Now here is a lunch dish that is a different take on chicken. Our recipe is certain to please with hints of the exotic flavors of Persia.

  Total Time: 70 Min 

  Yield: Serves 4-6


  • Boneless chicken breast
  • 1 large potato
  • Broccoli head - rinsed & chopped
  • Cream of broccoli can soup
  • Cheddar broccoli powdered soup mix (an optional kick)


  • Chopped onion
  • Curry
  • Fenugreek
  • Cape Crystal citric acid
  • Tumeric
  • Mozzarella cheese

How to Make It:

Step 1:


Thick slice potato (like large coins) -boil until tender

Step 2:


Heat mix cream of broccoli/cheddar broccoli soup mix and water (min 10 min)

Step 3:

Slice chicken semi-thin, add to hot olive oil & onion in skillet (seasoning with pinches of citric acid , curry, & fenugreek. -optional pinches of turmeric for color)

Step 4:


In a casserole dish, layer soup mix, broccoli, potato, chicken, and mozzarella. Leaving mozzarella as final topping

Step 5:


Bake at 375 for 30 min, or until cheese is bubbling brown.

Step 6:


You can serve in any suitable bowl with French baguette or fresh khubz.


Our casserole dish was already overflowing with plenty of extra left over ingredients. We layered in another casserole dish and fridge stored for cooking the next day. 

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