Tuscan Chicken Broccoli Bake (Low Carb)
The flavors of lasagna in a high protein, low carb dish packed with veggies!
Think of this recipe whenever you are in the mood for a high protein, high fiber, easy to make delicious dinner! You can sub in any vegetables you prefer. You can also make this completely vegetarian by omitting the chicken and just adding in more vegetables!
This recipe was inspired by my super popular Low Carb Chicken Zucchini Bake. Instead of cottage cheese, you can incorporate ricotta cheese in this recipe.
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Tuscan Chicken and Broccoli Bake
Equipment
- 9×13 inch pan
Ingredients
- 2 eggs, lightly beaten
- 1 heaping cup cottage cheese
- 1/3 cup pesto
- 2 tbs olive oil (divided)
- 4 small crowns broccoli, cut into small florets
- 1½ lbs chicken breasts, cubed
- salt to taste
- 1 pint cherry tomatoes
- 8 oz shredded mozzarella
- 5 oz mini fresh mozzarella balls (optional)
- 2 tbs grated parmesan cheese
- garnish: chili pepper flakes + fresh basil
Instructions
- Preheat your oven to 375℉.
Part 1:
- In a large bowl, whisk together your lightly beaten eggs, cottage cheese and pesto. Set aside.
Part 2:
- In a large deep skillet, heat 1 tbs olive oil. Saute your broccoli for 3-4 minutes until just fork tender. Season with salt and pepper to taste. Remove from pan and set aside.
- Season your chicken pieces with salt all over. Heat the remaining 1 tbs olive oil in the pan and cook your chicken until golden brown, about 5 minutes.
- To the cottage cheese mixture, add the tomatoes, broccoli, mozzarella and chicken and toss to combine all. Transfer to a 9×13 inch baking dish and spread out evenly. Top evenly wit the small mozzarella balls and then evenly sprinkle on the grated parmesan. Bake for 35 minutes and then remove from the oven. Allow to sit for 5-10 minutes then slice and enjoy with a chili pepper flakes garnish.
Notes
Store leftovers in fridge.
You can sub in ricotta cheese instead of cottage cheese here.
Nutrition
Calories: 380kcal | Carbohydrates: 5g | Protein: 36g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 160mg | Sodium: 557mg | Potassium: 646mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1051IU | Vitamin C: 20mg | Calcium: 251mg | Iron: 2mg
Baked this today with ricotta instead of cottage cheese, adding in chopped zucchini and sautéed onions along with some garlic. Also added goat cheese crumbles to top, then the parmeson. ABSOLUTELY DELICIOUS 😋
HI Kat, Sounds SO delicious!! Thanks for trying out the recipe and sharing your feedback with us! Cheers@
Easy to make and so yummy!
Hi Candy, I’m so glad the recipe was enjoyed!
This said high fiber but the nutrition said 1 gr. of fiber is this a mistake?
Hi alicia, that must be a mistake in the Nutrition calculator… there is a lot of fiber in this recipe with the broccoli!
can this be made in crockpot instead?
Hi Toni, I don’t see why not but I havent tried it myself to say for sure!
can you use sundried tomato pesto
Hi Diane, MMMMMM yes!
Do you think it would be possible to make this bake recipe either without the egg or with an egg substitute due to anaphylactic egg allergy?
Yes especially if you use Ricotta cheese instead of cottage cheese
Hi Donna, I think you can leave the eggs out here or use the substitute! It will still be a great dish!
Def going to try out this recipe. Looks yummy… and it’s healthy to top it all. No carbs !!. I’m happy to give it a 5 – star rating.
HI Zelda, thank you for the 5 star rating! You’re going to LOVE this dish!!