Main courses
Parmesan chicken and broccoli skillet
Chicken and broccoli simmer in a creamy Parmesan sauce in a single pan.
Servings in this printout: 4
Ingredients
- 500 g chicken breast fillets
- 300 g broccoli
- 200 ml heavy cream
- 60 g grated Parmesan
- 150 ml chicken stock
- 1 tbsp butter
- 1 tsp crushed garlic
- salt and black pepper
Method
- Cut the chicken into bite-sized pieces and divide the broccoli into small florets.
- Brown the chicken in butter in a frying pan. Add the garlic and fry for 30 seconds.
- Pour in the chicken stock and cream. Add the broccoli and simmer, covered, for 8–10 minutes.
- Stir in the Parmesan and heat until the cheese melts and the chicken is cooked through.
- Season with salt and pepper.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 2.91 g
- Total carbohydrates (incl. fibre and polyols)
- 4.87 g
- Protein
- 36.94 g
- Fat
- 27.38 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- crushed garlic · The amount is missing or could not be verified.
- salt and black pepper · Suitable nutrition data was unavailable for this ingredient or product.
Estimate for the modified recipe
Original recipe GL unavailable
Calculated GL · ≈ 1.06 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
GI-unmatched available carbohydrate omitted, up to 0.1 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
Value used in the model
Original recipe amounts and preparation
- 500 g · chicken breast fillets
- 300 g · broccoli
- 200 ml · heavy cream
- 60 g · grated Parmesan
- 150 ml · chicken stock
- 1 tbsp · butter
- 1 tsp · crushed garlic
- salt and black pepper
Cut the chicken into bite-sized pieces and divide the broccoli into small florets. Brown the chicken in butter in a frying pan. Add the garlic and fry for 30 seconds. Pour in the chicken stock and cream. Add the broccoli and simmer, covered, for 8–10 minutes. Stir in the Parmesan and heat until the cheese melts and the chicken is cooked through. Season with salt and pepper.
Separate version amounts and preparation
Servings for these amounts · 4
- 500 g · skinless chicken breast
- 300 g · broccoli
- 200 g · cream, 38% fat
- 60 g · Parmesan
- 150 g · ready-to-use diluted chicken stock
- 14 g · butter
- 2.8 g · fresh garlic
- amount in the original recipe · salt
- 0.5 g · ground black pepper
Use the original method with these details.
Use fresh garlic 2.8 g instead of garlic powder. Chicken stock is diluted and ready to use; retain all stock and sauce. Cream is 38%fat.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
Assumption sensitivity
1.061–1.133 / serving
This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.
- Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
- Conclusions: assignment discussion · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
- Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
- BROILERI, RINTAFILEE, NAHATON, SUIKALE, LEIKE · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- PARSAKAALI, BROKKOLI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- KERMA, KUOHUKERMA, RASVAA 38 % · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- NEVO718 Parmesan; sugar+starch proxy only · nativeValues.Sugars total + nativeValues.Starch total; both0CARBOHYDRATE
- KANALIEMI, LAIMENNETTU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- VOI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- VALKOSIPULI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- MUSTAPIPPURI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
Notes
If the sauce gets too thick, add a splash of water or chicken stock.