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Tuscan Chicken Broccoli Bake (Low Carb)

Savory Tuscan Chicken Broccoli Bake - Low Carb Delight

This Tuscan Chicken Broccoli Bake is a comforting casserole that is low in carbs and high in protein, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 3 large Eggs For a vegan option, use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
  • 1 cup Cottage Cheese Substitute with low-fat cottage cheese for a lighter version.
  • 1 cup Pesto Opt for homemade or high-quality store-bought pesto for the best results.
  • 2 tablespoons Olive Oil Can be swapped with avocado oil if preferred.
  • 2 cups Broccoli Be sure not to overcook to maintain its wonderful texture.
  • 1 pound Chicken Breasts Diced into cubes; ensure it is cooked to at least 165°F for safety.
  • to taste Salt Essential for flavor enhancement.
  • to taste Black Pepper Essential for flavor enhancement.
  • 1 cup Cherry Tomatoes Whole tomatoes help to retain juiciness in the bake.
  • 1 cup Shredded Mozzarella Cheese Choose a low-moisture version for optimal baking results.
  • 1/2 cup Mini Mozzarella Balls Optional, can be dotted on top for visual appeal.
  • 1/2 cup Grated Parmesan Cheese Freshly grated is always preferable.
  • to taste Chili Pepper Flakes Optional garnish for those who enjoy a touch of heat.
  • 1/4 cup Fresh Basil Perfect as a garnish.

Equipment

  • 9x13-inch baking dish
  • large bowl
  • Deep Skillet

Method
 

How to Make Tuscan Chicken Broccoli Bake
  1. Preheat your oven to 375°F (190°C). While it warms up, gently grease a 9x13 inch baking dish to ensure nothing sticks.
  2. In a large bowl, whisk together the eggs, cottage cheese, and pesto until you have a creamy mixture with vibrant green flecks. Set this delightful blend aside for later.
  3. Heat olive oil in a deep skillet over medium heat. Add the broccoli and sauté for about 3-4 minutes, cooking until it’s fork-tender but still has a bit of crunch. Once done, season lightly and set aside.
  4. In the same skillet, raise the heat slightly, then add your diced chicken. Season generously and cook for around 5 minutes until the chicken is golden and reaches an internal temperature of 165°F for safety.
  5. Mix your sautéed chicken with the broccoli, cherry tomatoes, and shredded mozzarella into the cottage cheese mixture, ensuring everything is well coated and evenly combined.
  6. Pour the entire mixture into the greased baking dish. Scatter mini mozzarella balls on top if using, then sprinkle a generous amount of Parmesan cheese. Bake for 35 minutes or until the top is golden and bubbling at the edges.
  7. Once out of the oven, let it rest for 5-10 minutes. This helps the flavors meld and makes for cleaner slices. Before serving, garnish with chili flakes and fresh basil for that extra touch!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 5gProtein: 36gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 550mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 90mgCalcium: 300mgIron: 2mg

Notes

For optimal flavor, use high-quality pesto and allow the bake to rest before serving.

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