Preheat the oven to 180℃.

Start by prepping the chicken. Cut the breast into small bite size pieces, then place in a pan with olive oil on medium-high heat.

Season the chicken with onion powder, garlic powder, paprika, and chicken powder. Also grate in the garlic to cook as well. Toss to coat and leave to brown.

Whilst the chicken is browning, prepare the vegetables. Cut the stalk off the broccoli, and chop the head into small pieces. Peel then grate the carrot and the garlic.

Combine the alfredo sauce and coconut milk, as well as the seasonings that went on the chicken. This will create a lighter sauce. Also add ¼ cup of parmesan to the sauce as well.

In a non-stick oven safe dish, place the broccoli and carrot across the bottom. Add a thin layer of the sauce on top. Then place the cooked chicken on top of the veggies as well.

Pour the remaining sauce over the chicken and broccoli mix, then sprinkle the leftover ½ cup of parmesan.

Place the chicken broccoli dish into the oven and bake for 15-20 minutes. The cheese should have a nice golden colour on top at the end.

Serve on its own or with pasta, and enjoy!