Prepare and Season the Chicken: Pat the chicken chunks dry with a paper towel. This helps them to brown properly. Season them generously on all sides with salt, black pepper, and the dried oregano.

Sear the Chicken: Heat the olive oil in a large, heavy-bottomed skillet or frying pan over a medium-high heat. Once the oil is shimmering, add the seasoned chicken chunks in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Sear the chicken for 3-4 minutes per side, until it's beautifully golden brown. It doesn't need to be cooked through at this stage. Remove the chicken from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pan, using the leftover chicken juices for flavour. Sauté for 4-5 minutes until the onion has softened and become translucent. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent it from burning.

Cook the Broccoli: Add the broccoli florets to the pan along with 60ml of the chicken stock. Cover the pan with a lid and let the broccoli steam for 3-4 minutes, until it's tender-crisp and bright green. You want it to have a slight bite, as it will cook a little more in the sauce.

Create the Creamy Sauce: Uncover the pan. Pour in the remaining chicken stock, the double cream, and the Dijon mustard. Stir well to combine. Bring the mixture to a gentle simmer.

Melt the Cheese: Once simmering, reduce the heat to low and stir in the 80g of grated Parmesan cheese. Keep stirring gently until the cheese has completely melted and the sauce is smooth and has started to thicken slightly. This should take about 2-3 minutes.

Combine and Finish: Return the seared chicken and any accumulated juices back to the pan. Stir everything together to coat the chicken and broccoli in the luscious creamy sauce. Let it simmer gently for another 3-5 minutes, allowing the chicken to finish cooking through and the flavours to meld together. If the sauce becomes too thick, you can add a splash more stock or water.

Serve: Taste the sauce and adjust the seasoning with more salt and pepper if needed. A small squeeze of fresh lemon juice at this stage can really brighten up the flavours. Serve the Low Carb Chicken Broccoli Bowl immediately, garnished with a sprinkle of fresh parsley and extra Parmesan cheese.